Tomatoes, Sicilian anchovies, Vialone Nano rice, a reader's recipe
Tomatoes, Sicilian anchovies, Vialone Nano rice: this dish was sent to us by our reader Valentina Jennarelli. A rice sommelier and passionate foodie, Valentina Jennarelli teaches risotto-making classes on her profile @ticinoticucino.
Ingredients · Servings 2 people
- 200 g Vialone Nano rice
- 60 g miso
- 3 Sicilian anchovies in oil
- tomato puree
- sale
- fresh oregano
- ginger
- extra virgin olive oil
Method · 30 minuti
- Freeze a cube of oil.
- Melt an anchovy in its oil in a saucepan, add the rice and toast it.
- Dissolve the miso in the water and cook the rice, basting it with this mixture. Halfway through cooking, add a cup of tomato puree and season with salt.
- Turn off the heat 2 minutes before the end of cooking, add the oil cube and a piece of grated fresh ginger; wait 2 minutes, then stir the risotto.
- Divide the risotto among the plates and garnish with the remaining chopped anchovies and oregano leaves.
She tells us about her recipe: "It's a simple dish, reminiscent of the red rice my grandmother used to make when I went on holiday to Calabria, with homemade preserves," she explains. "I 'contaminated' the recipe with miso, which enhances the flavour of the tomato, the almost spicy touch of ginger, and the anchovies from our sea."