Tomato and anchovy risotto
Item 1 of 1
Luke Holder serves up a decadent tomato risotto recipe packed full of vibrant passata and rich Parmesan cheese, finished with marinated anchovies. Luke notes the importance of buying quality anchovies for this dish, it really will make all the difference to the flavour and adds a real "umami tsunami", as he likes to call it!
First published in 2018
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
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
- 250g of risotto rice
- 190ml of white wine
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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