Tuesday, June 15, 2004

A Yummy Dinner

After weeks of eating out in Italy and in Ireland, it was great to come home and cook! I made this risotto last night. It was creamy and loaded with flavor. In addition to the chicken stock I added a bit of white wine which gave it a fresh taste.

Risotto of Greens, Garlic, Anchovies and Capers
by Antony Worrall Thompson

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 15 minutes
Cooking Time: 35 minutes


2 litres chicken or vegetable stock
2 tbsp extra-virgin olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
5 anchovy fillets, drained and chopped
350g Arborio rice
8 handfuls of salad leaves (rocket, spinach, escarole, mustard greens), roughly torn
55g unsalted butter
115g Parmesan, freshly grated
freshly ground black pepper
2 tbsp tiny capers, drained and rinsed

You will need:

Cook's knife, chopping board, saucepan, frying pan, wooden spoon, ladle


1. Pour the stock into a large saucepan, bring to the boil and keep it simmering all the time that you are making the risotto.

2. Heat the olive oil in a large frying pan and add the onion and garlic. Cook over a medium heat for 8-10 minutes until softened but not browned.

3. Add the anchovies and rice and stir to coat the grains in the oil. Cook for 2 minutes until the rice becomes translucent.

4. Add a ladle or two of stock. Stir the rice until it has absorbed most of the stock. Add a little more stock and repeat. Continue to add stock little by little until the rice is almost cooked. The mixture should be creamy without being too wet.

5. Add the greens and cook for a further 3 minutes until the leaves have wilted. Fold in the butter and Parmesan and stir to combine. Season to taste with freshly ground black pepper.

6. Just before serving fold in the capers. Serve immediately


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