John Myers
Side Dishes: Ahab’s Risotto with Tomatoes and Sardines
The perfect side dishes: ahab’s risotto with tomatoes and sardines recipe with a picture and simple step-by-step instructions.
- 150 g Short grain rice
- 1 Can Sardine canned in oil
- 2 tbsp Chopped dill
- 1 shot Virgin olive oil
- 2 tbsp Shallot cubes
- 2 Garlic cloves chopped
- 1 kl. Can Peeled canned tomatoes
- 1 disc Lemon untreated
- 100 ml White wine
- 0,5 l Fish stock
- 40 g Butter hot
- 1 Msp Red chilli flakes
- Salt and pepper
- Drain the sardines and cut them into pieces and roughly chop the tomatoes. Heat the oil in a casserole, let the garlic and shallots go translucent, add the sardine fillets, lemon, chilli and rice and briefly toast on a low flame. Deglaze with the wine, bring to the boil and gradually add the broth. Stir diligently.
- Shortly before the end of the cooking time, stir in the tomatoes, dill and browned butter and season to taste with salt, pepper and chilli. Take the pot off the fire and let it steep for a while, covered.
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