RISOTTO WITH ANCHOVY AND SCAMORZA

Preparation Method :

• In a large pan melt the anchovy paste into the oil and garlic set over a low heat, for about 5 minutes, then add the rice.
• Cook grains thoroughly for about 8 -10 minutes until very hot. Then add the wine and stir for 3 minutes until the alcohol has evaporated.
• Pour 3 ladlefuls of stock in to the pan and stir gently until the rice has absorbed most of the liquid.
• Turn down the heat and continue to add stock 2 ladlefuls at a time, stir between each addition.
• Continue in this way until the rice is tender firm to the bite. Then take the pan off the heat and stir in the cubed Scamorza.
• Add a little more stock and season with salt and pepper. Finally, stir through the parsley and cover.
• Leave to rest for about 5 minutes, then stir again and transfer onto a warmed platter or individual plates to serve.