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- Risotto with Anchovies, Capers and Olives
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PrintRISOTTO WITH ANCHOVIES, CAPERS AND OLIVES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the garlic, chilli, anchovies, capers, olives, olive pate, olive oil and oregano into a large pan and fry gently for about 5-7 minutes, stir continuously.
- Add rice and toast the grains for a few minutes until the rice is crackling hot, then add the wine and stir until the alcohol has evaporated.
- Lower the heat and start to add the hot stock, about 3 ladlefuls at a time, stir thoroughly between each addition and always wait for the rice to absorb the liquid before adding more.
- As soon as the rice is tender but still firm to the bite, remove it from the heat and stir in the tomato puree diluted in the warm water.
- Adjust the seasoning and stir in the parsley. Cover and leave to rest for about 5 minutes, then stir once more before serving on a warmed platter.
INGREDIENTS
- 3 garlic cloves, crushed
- A pinch of dried red chilli, chopped
- 2 salted anchovies,( rinsed, boned and coarsely chopped)
- 2 tablespoons salted capers, (rinsed and finely chopped)
- 75 grams green olives, 9 stoned (pitted) and coarsely chopped)
- 1 tablespoon black olive pate
- 4 tablespoons extra virgin olive oil
- ½ teaspoon dried oregano
- 450 grams Arborio rice
- 250 ml dry white wine
- 2 litres strong vegetable stock or light fish stock, (kept simmering)
- 1 tablespoon tomato puree, Diluted in 100 ml glass warm water
- Sea salt
- 3 tablespoons chopped fresh flat leaf parsley
9 comments for “Risotto with Anchovies, Capers and Olives”
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