Anchovy and cherry tomato risotto
December 9, 2009
I bought a huge bag of cherry tomatoes at the market on Saturday, and they looked like they were heading fast towards their ‘use-by’ even then – but at a quid for the bag, I couldn’t really pass them up. Anyway, by last night they were looking pretty soft, so I thought I better use them up quick. I’m not really a big risotto fan but this one I love. I add a couple of anchovy fillets (one of those essential ingredients my fridge is never without) when I’m softening the onions and, as the tomatoes were very soft already, I just popped them into the risotto when the rice was pretty much cooked – so the tomatoes just heat through, rather than cook. Then I chucked in a handful of parsley and chives, and it’s done.