90gr of pitted olives
3 cans of smoked sardines in olive oil
130gr of onion
2 garlic cloves
20gr of white wine
900gr of water
300gr of rice for risotto
50gr of parmesan cheese
Salt and pepper q.s.
Sweet pepper q.s.
Chop the onion and garlic and bring to simmer with the previously drained olive oil of the cans. Cut the olives into small pieces and set aside.
Add to the stew wine, water, rice, salt, pepper and paprika and wrap well. Cook, and after more or less 10 minutes, add the olives and stir with a spoon to release the rice.
Simmer again for a few minutes.
At the end add the grated cheese, previously drained sardines and garnish with chopped parsley.
Adapted from: My Taste