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Risotto Napoletana

fast.cook's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 200 Gram, chopped
  Arborio rice 1 1⁄2 Cup (24 tbs)
  Canned tomatoes 425 Gram (1 Can)
  Water 750 Milliliter (3 Cups)
  Salami slices 100 Gram, chopped
  Sun dried tomatoes 1⁄4 Cup (4 tbs)
  Seeded black olives 60 Gram, sliced (1/4 Cup)
  Parmesan cheese 40 Gram, grated (1/4 Cup)
Directions

Heat oil in large pan; cook onion, stirring, until onion is soft.
Add rice; stir about 2 minutes or until rice is coated with oil.
Add undrained crushed canned tomatoes and water.
Bring to boil; simmer, covered, 15 minutes, stirring once midway during cooking time.
Remove from heat; stand, covered, 10 minutes.
Stir in all remaining ingredients just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Quick
Cook Time: 
25 Minutes

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