Risotto with tomato, anchovy and raisins

Jill Dupleix
Risotto with tomato, anchovy and raisins.
Risotto with tomato, anchovy and raisins. Photo: Marina Oliphant

This beautiful risotto is flavoured with that mesmerising southern Italian combination of anchovy, raisins and pine nuts, more often seen in pasta dishes. Use any fresh tomato sauce, sugo or passata.


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



Heat stock in a pan and keep at a low simmer. 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 toss well to coat it in the buttery juices.

Add wine, stirring well, then fresh tomato sauce and raisins and about 100 millilitres of hot stock. Over medium heat, continue to add stock by the ladleful, stirring well, allowing it to be absorbed by the rice.

When the rice is plump and cooked through, add cherry tomatoes and parsley, stirring well.

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.