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17 December 2012,02:10 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
50 minutes

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.


  • 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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