Risotto with Anchovies, Cherry Tomato & Basil Recipe

At first glance, it could pass for sweet rice pudding with cherries with fresh basil, (now, there´s an idea for a dessert) - which this is not.  This has a powerful blast of sweetness and acidity when biting into the cherry tomatoes which compliments flavour of the salty anchovies

Prep Time: 15 mins
Cook Time: 30 mins 
Serves: 4

6 anchovy fillets in olive oil, drained, oil reserved
1 small red onion, chopped
2 garlic cloves, crushed
280 g risotto rice
1 litre vegetable stock
400 g cherry tomatoes
small handful fresh basil leaves
shaved Parmesan, to serves

1. Heat half the oil from the anchovies in a saucepan. Add the anchovy fillets and onion and cook for 5 minutes to soften.

2. Add the garlic and cook for 1 minute more.

3. Add the risotto rice, stir to coat in the oil, then cook for 2 minutes until the grains become translucent.

4. Add the vegetable stock, a ladle at a time, making sure the vegetable stock is absorbed before you add the next and stirring continuously while cooking. Once you’ve added half the stock, tip in the cherry tomatoes.

5. Continue cooking and adding the vegetable stock until the risotto is cooked but still has a little bite.

6. Season to taste, turn off the heat, put a lid on and leave for 5 minutes.

7. Serve the risotto with fresh basil leaves and shaved Parmesan.