Lunch today: risotto with burn what's in the fridge! ...
Ingredients (serves 4)
Half an onion 2 tomatoes
few anchovy fillets (2 / 3 for a taste decided not too!)
Salt to taste Oil (for the sauce)
Procedure In a saucepan prepare 's hot oil to fry the onions, tomatoes and anchovies. Embed
then the desired amount of rice and sauté a minute.
Salt to taste. Finally
Pour plenty of water and cook as a rule, the cooking water is completely absorbed and the risotto is almost cooked to perfection. If required, drain the juice product.
Serve hot and garnish with slices of hot tomatoes and anchovy fillets.
Bon appetit!
Leti
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