Risotto alla Pizzaiola

Method

1. Prepare the sauce: heat a little olive oil in a pan and sauté sliced garlic until fragrant, but not burnt.
2. Add anchovies in oil, capers, crushed peeled tomatoes, oregano, and a couple of pinches of salt. Cook for 5 minutes, stirring occasionally, until the flavours meld but the sauce remains loose.
3. In a separate pot, heat a little olive oil and add Carnaroli rice. Toast for 3–4 minutes until the grains become translucent.
4. Pour in vegetable broth to completely cover the rice. Cook, maintaining the broth level, until the first addition of liquid is almost absorbed (4–5 minutes).
5. Stir in all the tomato sauce, mixing well. Continue cooking, adding broth as needed, until the rice is al dente. Taste and adjust salt.
6. Remove from heat, add a drizzle of extra virgin olive oil, and mantecate (stir vigorously) to make the risotto creamy.
7. Serve with a sprinkle of dried oregano and freshly ground black pepper (optional). Do not add cheese.