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Risotto long & wild con pomodorini secchi e salvia

A risotto special, very tasty and colorful! Instead of the usual rice I used this mixture of white rice and wild rice, the grains would be longer and that blacks you see in the picture. They have a delicate flavor, similar to that of black rice, and still a bit 'more than the crispy rice and together create a perfect mix, very special! I used it to flavor risotto tomato, sage and a few sun-dried tomatoes in oil. The result: a particular dish and very tasty.

Ingredients for 4 people: 350 gr

mixture of white rice and wild rice (long & wild)
400 grams of tomato sauce

10 sage leaves 1 white onion, extra virgin olive oil

vegetable broth 10-12
dried tomatoes in oil anchovies in oil
5

grated Parmesan cheese
Sauté the finely chopped onion and a little olive oil. Toast the rice with the onion for a couple of minutes stirring constantly. Add the anchovies breaking them and letting them dissolve. Add the tomato sauce and the sage leaves finely chopped. Cook the rice with dipping broth as needed. Apart from chopped tomatoes with a knife and add half the rice before finishing the cooking. Season with salt and stir in the Parmesan cheese. Once Serve decorated with the remaining tomatoes and serve.