Serves 4

Olive oil

1 medium onion or 2-3 shallots, finely chopped

1 clove garlic, roughly chopped

4 anchovies fillets, chopped

350g arborio or carnaroli rice

1.5l hot stock

250g cherry tomatoes, cut in half

Good handful of parsley, roughly chopped

Handful of chives, snipped

1 Heat a good glug of olive oil in a heavy-bottomed pan. Add the onion or shallots and a small pinch of salt (the salt helps to stop the onions from burning). Turn the heat right down, and cook, stirring, until the onions are good and soft, but not coloured.

2 Add the garlic and anchovies, and cook for a minute or so, stirring, until fragrant.

3 Add the rice and stir until well coated with the oil. Pour in a little stock, bring to the boil, then simmer gently until the liquid is nearly absorbed. Continue adding stock until the rice is just about cooked but still has a nice bite to it. This should take about 15 minutes or so.

4 Add the cherry tomatoes and most of the parsley and chives. Gently stir into the rice, put on a lid and cook for barely a minute or so. Taste, and add salt and pepper if you like (remember that the anchovies will make the risotto taste fairly salty already). Spoon into dishes and sprinkle a little of the leftover parsley and chives to make it look nice!

TIPS: You can use tinned tomatoes, as an easy alternative to the cherry ones. Pour in one tin after you’ve added the rice to the pan. You’ll probably find you need to use less stock, as there’s so much juice in tinned toms. And, if you want to bulk it out a bit more, frozen peas work well. Add them in (a cupful is about the right amount for this recipe) just before the cherry tomatoes and simmer for a minute or so until the peas are just cooked.

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