Risotto with Fresh Tomatoes

01Method

1. 1

   Gently heat the stock in a saucepan until it reaches a simmer, then maintain this temperature throughout cooking.

2. 2

   In a large, heavy-bottomed pan over medium heat, melt half of the butter with the olive oil. Once the mixture begins to foam, add the shallot and celery, stirring frequently for about two minutes until softened. Add the anchovy and continue stirring until it dissolves completely into the mixture.

3. 3

   Add the rice to the pan and stir to coat thoroughly with the fat. Pour in half of the simmering stock along with the tomato puree, season with salt and pepper, and stir constantly until the rice absorbs most of the liquid. Continue adding the remaining stock in portions, stirring frequently after each addition, until all liquid is incorporated and the rice is tender.

4. 4

   Fold in the remaining butter, followed by the fresh diced tomatoes, lemon zest, and parsley into the cooked rice.

5. 5

   Top each serving with grated parmesan and serve immediately.