xc and the risotto napoletana

Whenever I'd make "saing" some rice in our trusty old casserole, G would always complain saying I'm not cooking it right. He'd rather have those instant 5 minute rice in plastic bags dunked in boiling water that end up looking like little pasta pieces than for me to cook rice the traditional way.

And whenever I'd cook rice the traditional way he'd always put butter and pepper on it (the horror!!) or suggest I put some tomato sauce in it just so it would have some taste (more horror!!). I never liked and understood the appeal of Star rice, so these suggestions always come to me as a shock.

So I decided that risotto would be the perfect rice fix for me and I found the easiest risotto recipe ever...and I'm sharing it with you guys!

What you need:
- 2 tsp olive oil
- 1 finely chopped large onion
- 1 1/2 cups of arborio rice
- 425 g diced tomatoes
- 3 cups of water
- 100 g spicy salami or chopped chorizo
- 1/4 cup sun dried tomatoes
- 1/2 cup pitted black olives
- 1 tsp dried chili pepper flakes
- 1/2 cup grated parmesan cheese

What you'll do:
- Heat oil in a large pan and add onion, cooking until soft
- Add rice and stir until fully coated in oil
- Add canned tomatoes and water and bring to a 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

I garnished mine with fresh basil leave.

Easy peasy. Ain't it pretty?

Now it's your turn.

ps. G loved it to bits and didn't complain about having rice for dinner...which was a first.



peace & luv,
xc