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HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES

HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES

Risotto is hearty and rich and this recipe will not disappoint. Bold and flavourful mustard and horseradish incorporated into the rice and topped with savoury and tangy tomatoes. Really nice balance. I like to shave fresh parmesan and lemon zest over the whole thing.

Here's what you'll need

HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES


For the risotto:
  • 1 tbsp each butter and olive oil combined
  • 1½ cup Arborio rice (or other short grain rice will work)
  • 2 shallots (chopped finely)
  • 1 cloves garlic
  • ½ cup dry white wine
  • 5 cups chicken stock (stock cubes are fine, but I recommend making your own)
  • 1 tbsp mustard (ideally whole grain)
  • 2 tbsp horseradish
  • salt & pepper to taste
For the topping:
  • 20 cherry tomatoes
  • 4 anchovy fillets
  • 1 cloves garlic
  • 3 tbsp chopped parsley
  • 1 tsp lemon juice
  • 2 tbsp shaved parmesan
Here's how:
  1. sautee onions and garlic in a good nub of butter and olive oil until transluscent

  2. add arborio rice and stir around a few minutes until it starting to colour slightly

  3. add white wine and stir

  4. HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES

  5. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  6. ladle in heated chicken stock

  7. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  8. ladle in heated chicken stock

  9. keep stirring, keep stirring, keep stirring until all the liquid is absorbed

  10. keep doing this until the rice is still just slightly crunchy in the centre and soft outside...and you're ready

  11. the risotto should be runny and gooey, not stiff and dry

  12. meanwhile, in a bowl add chopped parsley, garlic, anchovy filets lemon zest with juice and olive oil

  13. HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES

  14. heat the mixture up in a saucepan, toss in your cherry tomatoes and season

  15. cook the tomatoes until they're soft

  16. spoon the risotto on a warmed plate, top with roasted tomatoes and sprinkle with parmesan and lemon zest

  17. HORSERADISH & MUSTARD RISOTTO WITH ANCHOVY & OLIVE OIL ROASTED TOMATOES

  18. there's usually a bit of the anchovy mixture, so I spread it onto some bread and warm it in the oven...a great accompaniment

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