Tomato and anchovy risotto

Carolyn Robertson

Ingredients

3 cups	Chicken stock
1 can	Canned tomatoes (Main)
2 Tbsp	Olive oil
2 cloves	Garlic, crushed
1	Onion, peeled and finely diced
1 ½ cups	Risotto rice
8	Anchovies, chopped
½ cup	Parmesan cheese, grated

Directions

1. Heat stock, tomatoes and their juice together in a saucepan. Heat a large heavy-based pan, add oil, garlic and onion and cook gently for 5 minutes.
2. Add rice and stir for 2 minutes to toast but not brown. Add one ladle full of hot stock and stir well.
3. When the rice has absorbed the liquid, add another ladle of stock.
4. Continue to stir and keep adding hot liquid until it is all absorbed.
5. After 15-20 minutes the rice should be al dente and creamy.
6. Stir in anchovies and parmesan and season with salt and pepper to taste.
7. Cover pan and leave to steam for 5 minutes. Serve with extra parmesan if desired.