Sundried Tomato Risotto
- 1.5 to 1.8 litres chicken stock
- Always Fresh sun dried tomato halves and drained and chopped, oil reserved for a dressing for later
- 60 ml olive oil
- 1 bay leaf
- 1 brown onion, finely diced
- 4 cloves garlic, finely sliced
- 500 grams arborio rice
- 250 ml white wine
- 60 grams unsalted butter, diced
- 90 grams parmesan cheese, grated
- 1/2 lemon juiced
- 100gms of tallegio or similar cheese
- 1 jar of Always Fresh anchovies , chopped
- 150gms of very finely sliced baguette
Have the stock in a saucepan and keep it just off the simmer adding half of the tomatoes.
In a heavy, wide-based medium-sized pot over a medium heat, add 50 mls of the olive oil, bayleaf, onion and garlic. Stir, season lightly and cook for 2 minutes.
Add the rice and stir to coat every grain in oil. This is important to heat and seal the rice so you don’t end up with gluggy risotto. When the grains of rice are hot to touch, add the chopped sun dried tomato halves and the wine, quickly follow with 2 ladles of hot stock. Stir with a wooden spoon and then add a couple more ladles of stock. Then add your dried oregano.
Continue the process of stirring and adding stock for another 15 to 20 minutes, then add half of the butter. Gradually add the cheeses, stirring. Check your rice: it should have a nutty centre. Add the lemon juice, check seasoning, and let it sit for 2 minutes in the pot.
To make the anchovy bread
Add 10 mls of the olive oil to the pan over medium heat, add the anchovies and some of there oil. Dissolve the anchovies in the oil, add salt, pepper and the sliced bread. Fry until golden then sprinkle over greek oregano, allow to cool.
Spoon risotto on to your plates with the toasted anchovy bread crumbled lightly over the top, serve immediately.