Method
In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden, then add anchovies and stir. Add the rice and ‘toast’/cook for a few mins. Then add wine and allow it to evaporate.
Add a ladle of boiling stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-20 minutes). Halfway through the cooking process, add Fresh Basil Sugo or tomato passata and the olives.
When ready, remove the risotto from heat, then add butter and parmesan, stir well to mix. Allow to rest for 1-2 minutes before serving. Serve onto a plate with burrata on top of the rice, crispy capers and parsley dust.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden, then add anchovies and stir. Add the rice and ‘toast’/cook for a few mins. Then add wine and allow it to evaporate.
Add a ladle of boiling stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-20 minutes). Halfway through the cooking process, add Fresh Basil Sugo or tomato passata and the olives.
When ready, remove the risotto from heat, then add butter and parmesan, stir well to mix. Allow to rest for 1-2 minutes before serving. Serve onto a plate with burrata on top of the rice, crispy capers and parsley dust.
