Luke Holder’s tomato risotto from Hartnett Holder & Co at Lime Wood Hotel, Hampshire

SERVES FOUR TO SIX INGREDIENTS

For the anchovies

12 anchovies, preferably Ortiz, chopped

50ml cabernet sauvignon white wine vinegar

50ml extra virgin olive oil 3 garlic cloves, sliced as thinly as possible

½ bunch of parsley, chopped

For the risotto

1 onion, diced

Splash of olive oil, for cooking 250g risotto rice

190ml white wine

250ml chicken stock, or water 500ml cherry tomato juice (blend 750g cherry tomatoes and pass the mixture through a sieve), or use shop-bought passata

75g butter, cubed

100g parmesan, grated

METHOD

Marinate the anchovies first. Mix them with the vinegar, olive oil, garlic and parsley, and set aside while you make the risotto.

Sweat the onion in oil with a little salt until it is translucent and soft, then stir in the rice and cook for three minutes until the rice is translucent.

Add the white wine and cook off all the liquid, then take the pan off the heat for the rice to rest for a minute.

Bring the stock or water to the boil and keep it at a gentle simmer.

Return the pan to the heat and continue to cook the rice by adding the stock one ladleful at a time, waiting for it to be absorbed before the next addition. Cook like this for about eight minutes.

Next add the fresh cherry tomato juice or tomato passata and cook for a further four minutes. The rice should be chewy, not chalky.

Once the rice is cooked, add the butter and cheese, remove the pan from the heat, and beat them both in to the rice. It should be glossy and thick. Check the seasoning.

To serve, cover the finished risotto with the marinated anchovies.