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Tomato and anchovy risotto

Side dish



60 min

4 servings


1 onion, very large, diced
250 ml of chicken stock, or water
250 g of risotto rice
190 ml of white wine
500 ml of CIRIO Passata
125 g of butter, cubed
100 g of Parmesan, grated
Olive oil

12 anchovies, preferably Ortiz, chopped
50 ml of Cabernet Sauvignon vinegar
50 ml of extra virgin olive oil
12 g of garlic, sliced
1/2 bunch of parsley, chopped

  1. To make the risotto, add a glug of oil to a large pan over a medium heat. Add the onions and cook until softened but not coloured. Meanwhile, heat the chicken stock in a pan over a low heat.
  2. Add the rice to the onions and stir. Toast until the rice is extremely hot, then deglaze with the wine. Remove from the heat and allow to sit for 5 minutes.
  3. Marinate the chopped anchovy fillets in the vinegar, garlic, olive oil and chopped parsley. Set aside.
  4. Return to the heat, add 2 ladles of stock and bring to the simmer while stirring continuously, until the stock has been absorbed. Keep cooking like this, adding one ladle of stock at a time, until it is all soaked up.
  5. Pour in the passata and continue cooking, adding a little more water if necessary, until it has been absorbed and the rice is cooked through. Beat in the cubed butter and grated Parmesan and remove from the heat – it should be nice and glossy.
  6. Serve the risotto and pour the marinated anchovies all over the top – this will have a large amount of oil over the top but it is key to the finishing off the dish, so do not skimp!

Tomato and anchovy risotto
By Luke Holder

Courtesy of Great British Chefs

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