Photo: Marina Oliphant
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Ingredients
- 600ml chicken or vegetable stock
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 anchovy fillets
- 300g arborio rice
- 150ml dry white wine
- 300g fresh tomato sauce
- 100g raisins or muscatels
- 10 cherry tomatoes, halved
- 2 tbsp parsley, finely chopped
- 1 tbsp butter
- 2 tbsp grated parmesan
- 1 tbsp toasted pine nuts
Method
Method
Heat stock in a pan and keep at a lowsimmer. Heat butter and olive oil in a heavy-bottomed pan and cook onion for five minutes until softened. Add anchovy fillets and unwashed rice and tosswell to coat it in the buttery juices. Add wine, stirringwell, then fresh tomato sauce and raisins and about 100 millilitres of hot stock. Over medium heat, continue to add stock by the ladleful, stirringwell, allowing it to be absorbed by the rice.When the rice is plump and cooked through, add cherry tomatoes and parsley, stirringwell. Add any remaining stock so the risotto is light and runny, rather than stiff. Stir in butter and parmesan, scatter with pine nuts and serve.
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