Julie Le Clerc: Tomato and Anchovy Risotto

3 cups chicken stock

400g can tomatoes, chopped

2 Tbs olive oil

2 cloves garlic, crushed

1 onion, peeled and finely diced

1 1/2 cups risotto rice (I use carnaroli or vialone nano)

8 anchovies, chopped

1/2 cup freshly grated Parmesan

sea salt and freshly ground black pepper


Serves 4

1. Heat stock, tomatoes and their juice together in a saucepan.

2. Heat a large heavy-based pan, add oil, garlic and onion and cook gently for 5 minutes. Add rice and stir for 2 minutes to toast but not brown. Add one ladle full of hot stock and stir well. When the rice has absorbed the liquid, add another ladle of stock.

3. Continue to stir and keep adding hot liquid until it is all absorbed. After 15-20 minutes the rice should be al dente and creamy.

4. Stir in anchovies and parmesan and season with salt and pepper to taste. Cover pan and leave to steam for 5 minutes. Serve with extra Parmesan if desired.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

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