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PrintRISOTTO WITH A SICILIAN TWIST
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Warm olive oil in a large pan and fry garlic, chilli, anchovies, oregano, capers, olives and almonds for 5 minutes or until the garlic is soft.
- Add the rice and toast the grains thoroughly, mix it thoroughly with the other ingredients.
- When hot add glass of wine and simmer for about 1 -2 minutes, allow the alcohol to evaporate; then add 3 ladlefuls of hot stock and stir until most of the liquid has been absorbed by the rice.
- Lower the heat and continue to cook the rice, adding stock 2 ladlefuls at a time and stir while the rice absorbs each portion of stock.
- After 20- 25 minutes, when the rice is tender but still firm to the bite, mix in the sun-dried tomato paste, adjust the seasoning and stir in the Pecorino.
- Pour in a little more stock so that the texture is velvety and not too dry, then cover and leave to rest for atleast 5 minutes. Transfer to a serving dish and eat at once.
INGREDIENTS
- 3 tablespoons Cooking oil
- 4 garlic cloves, finely chopped
- ½ dried red chilli, (finely chopped)
- 3 anchovies, (rinsed, boned and chopped)
- 1 teaspoon dried oregano
- 1 tablespoon salted capers, (rinsed and finely chopped)
- 2 tablespoons green olives, (stoned (pitted) and chopped)
- 1 tablespoon blanched almonds, chopped
- 420 grams Arborio rice
- 1 glass dry white wine
- 2 litres chicken or vegetable stock, kept simmering
- 2 tablespoons sun-dried tomato paste
- 4 tablespoons 50 grams freshly grated Pecorino
- Freshly milled black pepper And Salt
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