Sardines in Olive Oil with Lemon - Package design by Inês Oliveira
SARDINES RISOTTO WITH AZORES CHEESE AND LEMON
Stir fry 250g Arborio rice with 1dl of olive oil, 2 garlic cloves smashed with skin and 2 bay leaves, over high heat. Once the rice grains begin to whiten, add 1,5dl of white wine and leave until all the liquid has evaporated. Add ½ l of warmed chicken stock, little by little until cooked “al dente”. Keep aside a little bit of the chicken stock, just in case you might like the risotto more creamy, and add 150g butter, 150g of Azores grated cheese and the juice and zest of 1 lemon, mix well and add to the rice.