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Risotto Napoletana

Risotto Napoletana created by flower7

It's as if you took the whole deli and made a risotto out of it! A nice trick here is to use marinated sun-dried tomatoes - the oil you drain off them you can tip straight into the pan! While the chili is an optional extra, fresh parmesan is a must. From an AWW cookbook.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Heat oil in large pan and add onion, cooking until soft.
  • Add rice and stir until fully coated in oil.
  • Add canned tomates and water and bring to the boil.
  • Simmer, covered, for 15 minutes - stir once or twice.
  • Remove from heat and let stand, still covered, for 10 minutes.
  • Stir in remaining ingredients and serve immediately.
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RECIPE MADE WITH LOVE BY

@oloschiavo
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@oloschiavo
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"It's as if you took the whole deli and made a risotto out of it! A nice trick here is to use marinated sun-dried tomatoes - the oil you drain off them you can tip straight into the pan! While the chili is an optional extra, fresh parmesan is a must. From an AWW cookbook."
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  1. flower7
    Risotto Napoletana Created by flower7
    Reply
  2. flower7
    I've never made risotto before and for a first timer, this is a perfect recipe! It was extremely easy; I was afraid there was way too much liquid but it was all absorbed in the end. I made this for guests as a side with shrimp and it was very good - one guest thought it needed a little salt but the other thought it was perfect as is... I thought a little salt wouldn't have hurt it. I have to say, though, as a side dish, it makes WAY more than 4 servings... more like 8 to 10. I made two small changes - used diced olives and only about 1/4 tsp chili flakes. Thanks for the recipe Olivia!
    Reply
  3. oloschiavo
    It's as if you took the whole deli and made a risotto out of it! A nice trick here is to use marinated sun-dried tomatoes - the oil you drain off them you can tip straight into the pan! While the chili is an optional extra, fresh parmesan is a must. From an AWW cookbook.
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