Tomato and anchovy risotto

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Ingredients

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Tomato risotto

  • 1 onion, very large, diced
  • 250ml of chicken stock, or water
  • 250g of risotto rice
  • 190ml of white wine
  • 500ml of passata
  • 125g of butter, cubed
  • 100g of Parmesan, grated
  • olive oil

To finish

  • 12 anchovies, preferably Ortiz, chopped
  • 50ml of Cabernet Sauvignon vinegar
  • 50ml of extra virgin olive oil
  • 12g of garlic, sliced
  • 1/2 bunch of parsley, chopped
1
To make the risotto, add a glug of oil to a large pan over a medium heat. Add the onions and cook until softened but not coloured. Meanwhile, heat the chicken stock in a pan over a low heat
  • olive oil
  • 1 onion, very large, diced
  • 250ml of chicken stock, or water
2
Add the rice to the onions and stir. Toast until the rice is extremely hot, then deglaze with the wine. Remove from the heat and allow to sit for 5 minutes
3
Marinate the chopped anchovy fillets in the vinegar, garlic, olive oil and chopped parsley. Set aside
  • 1/2 bunch of parsley, chopped
  • 12 anchovies, preferably Ortiz, chopped
  • 50ml of Cabernet Sauvignon vinegar
  • 50ml of extra virgin olive oil
  • 12g of garlic, sliced
4
Return to the heat, add 2 ladles of stock and bring to the simmer while stirring continuously, until the stock has been absorbed. Keep cooking like this, adding one ladle of stock at a time, until it is all soaked up
5
Pour in the passata and continue cooking, adding a little more water if necessary, until it has been absorbed and the rice is cooked through. Beat in the cubed butter and grated Parmesan and remove from the heat – it should be nice and glossy
6
Serve the risotto and pour the marinated anchovies all over the top – this will have a large amount of oil over the top but it is key to the finishing off the dish, so do not skimp!
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