The recipes


Tomato and Anchovy Risotto


Ingredients: 1 portion


Prepare the stock by dissolving the Delicate Stock in boiling water.
Toast the rice in a hot saucepan without oil then cook it with the Delicate Stock. In the meantime, blend the Miniroma tomatoes with their juice in a mixer and add extra virgin olive oil.
At the end of cooking, turn off the heat and let it rest for 2 minutes, adding salt if necessary. Stir in the Miniroma tomato sauce and a dash of extra virgin olive oil.
Plate with a Cantabrian anchovy fillet in the centre.
Garnish with some burrata cheese, the delicious cherry tomatoes, fried basil leaves and a sprinkling of chopped pistachios.