Italian Fish and Shellfish Recipes - Anchovy and Tomato Risotto Recipe

Ingredients

• 1/4 cup butter

• 1 onion, chopped

• 1 small leek, diced

• 2 cups risotto rice

• 1/2 cup sun-dried tomato paste

• 5 1/2 cups hot Fish Stock

• 1 2-ounce can anchovies, drained and chopped

• 1 pound tomatoes, seeded and sliced

• small handful flat leaf parsley, chopped

• salt and pepper

• flat leaf parsley sprigs, to garnish

Serves 4

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Method:

1. Melt the butter in a large, heavy-based saucepan. Add the onion and leek and sauté for 5 minutes, until softened. Add the rice and stir well to coat the grains with the butter. Stir in the tomato paste.

2. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

3. Add the anchovies to the pan with the tomato pieces and parsley and season to taste with salt and pepper, if required.

4. Heat through for 1 minute, cover and leave the risotto to rest for a few minutes before serving garnished with parsley sprigs.

Note: If you find anchovies too salty, soak them in a little milk, then pat dry before using. In any case, be careful when you add seasoning, as extra salt may not be needed.