Steps To Making Risotto

Ingredients
1 onion - chopped
1 or 2 garlic cloves - crushed
Oil for frying - approx 2 Tablespoons
2 cups risotto rice
4 cups boiling water
Approx 2 cups chopped tomatoes from a tin - heated to just about boiling in a saucepan
Small tin anchovies (approx 15 anchovies) - chopped
To Serve - Parmesan cheese, chopped fresh parsley, wedges of fresh lemon and cracked pepper

Total Time: 50 minutes

Method

1) Set oven to a moderate heat

2) Using a large saucepan, fry the onion in oil until soft

3) Add garlic and fry for another minute

4) With heat quite high, add the rice and stir for a good minute or two

5) Carefully add the boiling water and heated up chopped tomatoes and stir

6) Carefully pour the mixture into a casserole dish (the risotto will double in size, so make sure the dish is big enough)

7) Cover with lid and cook in oven for about 10 minutes - until most of the liquid is absorbed

8) Remove from the oven and add anchovies - and whatever extra ingredients you have decided to use - give the mixture a good stir

9) Return to the oven and cook for another 5 minutes - until all of the liquid is absorbed and the rice and extra ingredients are cooked