Ciao a tutti!  

In this second edition of The Med Chef I bring you a Sicilian inspired dish that literally jumped right out of the cupboard at me...Brown Rice Risotto with Sardines and Green Olives.  

I was wondering what to make, when I opened my cabinet and the can of Sardines fell out towards me.  I took it as a sign from the food gods that it was meant to be eaten.  Also, I'm in the Caribbean and warm weather always pairs well with Sardines as well as a nice bottle of white wine.

To be honest, this isn't technically a risotto since I did not "cream" the rice but then again, one shouldn't be mixing the prized possession of Parmagiano Reggiano with fish anyway!  

I also am aware that not many people like Sardines.  To them I say, "vai fa Sardinia!" (go to Sardinia!) and try it for yourself.  Cooked properly, Sardines do NOT have a fishy taste.  In the recipe you see I cook them down and they pretty much melt on the pan similar to anchovy's (and as you can see from the picture you can barely pick them out of the dish).  If you still don't think you like it, you may substitute with any other small fish, or just take it out.  No worries!

To prepare, first boil about 2-3 quarts of water. When it is getting hot, place the two bouillon cubes in and stir. Maintain the heat and leave on the side on the low burner.

Making room for the rice in the middle

Next, chop up some Garlic and onions. Next, heat up a good size pan and put some Olive Oil (4 Tablespoons) in the hot pan and throw the garlic/onions in. Wait till they get translucent and throw in the chopped up Sardines. The Sardines will begin to melt and reduce in 5 minutes. Then you add the rice. You must sear the rice on the hot pan in the middle in order to get that risotto flavor so make room in the middle of the pan. After about a minute, stir and make sure the other side of the grain doesn’t get neglected. In another minute this is when you will add the first batch of water.

When you add the water just fill it up to about a quarter inch above the rice line. Wait for it to reduce. After the first reduction, I placed the Olives in but in reality you can do it at any time. Don’t forget to season with some black pepper and I also used some Lemon pepper for added kick. The two pictures to the side and below demonstrate how it should look with some water and after how it looks once it reduces down.  You don't want to burn the rice!

You keep adding more water and letting it reduce until you can taste the rice and it is not too hard. Depending on how you like your risotto, (al dente or mushadd) cook accordingly. At the end of about 30-45 minutes of reduction and adding of the water it should be complete. Turn off the heat and add some fresh chopped parsley and a little Extra Virgin Olive oil for good measure. There you have it!

Taste book: http://www.tastebook.com/recipes/3352013-Brown-Rice-Risotto-with-Sardines-and-Green-Olives

Side note:  The only thing I would have done differently a second time around would be to use some white wine to deglaze and flavor the rice after the first searing of the grain.  Since I did not have any, I unfortunately could not use it or drink it to my dismay.  I always recommend using what you have and also letting the market dictate what you can and will cook.    

Risotto con Sardine e Olive