Recipe Index

Ingredients

• 11¼ oz Carnaroli rice
• 3¼ cups hot vegetable broth, plus more as needed
• 3¼ oz butter, divided and cubed
• 1¾ oz grated Lodigiano or Parmesan cheese
• 30 salted capers, rinsed and soaked in water for 20 minutes, then drained
• 2 tbsp black olive powder (dried, finely ground black olives)
• 2 tbsp finely chopped parsley
• 1 tsp anchovy sauce (colatura), plus more to taste
• 12 oz plum tomatoes, halved
• 1 tbsp extra virgin olive oil
• 1 garlic clove, thinly sliced
• 1 sprig thyme
• Fine salt, to taste
• 1 tbsp peanut or other neutral oil

Method

1. Heat the oven to 250°F. Arrange the tomato halves cut-side up on a lined baking tray, scatter over the garlic and thyme, drizzle with the olive oil, and season with salt.
2. Roast slowly for about 3 hours until the tomatoes have shrivelled, concentrated, and caramelised at the edges. Discard the thyme sprig. Keep warm.
3. Melt a knob of the butter with the peanut oil in a wide, heavy pan over medium heat. Add the rice and toast, stirring, for 2 minutes until the grains are translucent at the edges.
4. Add a ladleful of hot broth and stir until absorbed. Continue adding broth a ladleful at a time, stirring often and letting each addition be absorbed, for 16–18 minutes until the rice is al dente and the risotto is loose and flowing.
5. Stir in the drained capers and the anchovy sauce. Remove from the heat.
6. Beat in the remaining cold butter and the grated cheese vigorously until glossy. Cover and rest for 2 minutes.
7. Spoon the risotto onto warm plates, top with the roasted tomatoes, and finish with the black olive powder and chopped parsley.

Prep: 20 min · Cook: 200 min · Total: 220 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data