Ingredients (for two people)

200 g sprats
1 clove of garlic
3 dl of fish stock
2 tablespoons chopped parsley
1 bay leaf
1 tablespoon butter
olive oil
salt, pepper.

Preparation

Saute finely chopped onion, crushed garlic in a little olive oil, add rice and simmer until the rice becomes sweet. Gradually pour the stock over it, add the bay leaf, salt, pepper and simmer slowly. At the same time fry the sprats in olive oil (choose very small pieces) and mix them with the risotto.Cook together until the excess liquid evaporates, stir in the butter, bay leaf, add the chopped parsley and serve.