This is just a very basic risotto recipe and then just add a can or two of sardines depending on serving size and who may prefer the canned fish. Alternatively you could use canned tuna or salmon. You could use sardines packed in oil, but I like the ones in water then I can use my own Greek extra Virgin olive oil. There’s so many options as you could use sardines in sauce with the chilli pepper for a spicy kick.
2 cups Arborio rice
2 tbsp butter
1 tbsp olive oil plus more for finishing
1 tsp sea salt
1 celery stock very finely chopped
3 cloves of garlic minced
1 shallot minced
6 cups of low salt veggie stock or chicken stock
1 tbsp dried basil
1-2 cans of sardines packed in water drained and chopped
1 lemon cut is wedges
Parmisano cheese optional if not using lemon
In a medium size pot heat the 6 cups of veggie or chicken stock/broth until hot and keep it warm, on the other burner heat the olive oil and one tablespoon of butter over medium heat add the celery and shallots and garlic stir with a wooden spoon for about 3 minutes, add the rice and toast for a few minutes constantly stirring, now add salt, basil and 1/2 cup of hot broth, continue to stir, as soon as you see liquid evaporating in rice add 1/2 cup of broth at a time until rice is al-dente and creamy about 20 minutes. Turn off the heat stir in remaining tbsp butter and cheese if using, taste rice and adjust seasoning if needed. Cover pot of risotto and let sit for 5 minutes while getting table ready with the sardines, olive oil, more cheese, bread etc. plate risotto and allow people to help themselves to sardines, olive oil, lemon or cheese.
Serves 6 or 4 with leftovers
Depending on the rice you have broth leftover as after rice has cooked not all of the soup stock was needed.