Tomato water risotto, rocket salad and anchovy dressing
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Whip up a stunning Italian summer spread using a few tricks to elevate the classics.
Ingredients
For the tomato water
For the Calabrian anchovy dressing
For the poached lemon segments
- 75g/2½oz caster sugar
- 75ml/2½fl oz brine from preserved lemon jar
- 3 lemons, peeled, pith removed and segmented
For the house dressing
- 200g/7oz Dijon mustard
- 200ml/7fl oz pickle brine
- 700ml/1¼ pint rapeseed oil
- 300ml/10fl oz extra virgin olive oil
- 10g table salt
For the risotto
- 60ml/2fl oz extra virgin olive oil
- 1 onion or 3 shallots, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, finely sliced
- 300g/10½oz risotto rice (carnaroli preferred)
- splash white wine
- 1.2 litres/2 pints tomato water (see above)
- 60–80g/2¼–3oz butter
- 70g/2½oz aged Parmesan, finely grated
- sea salt flakes
For the rocket salad
- 120g/4½oz wild rocket
- 60–80ml/2½fl oz house dressing (see above)
- 10g mint leaves, picked
- 12–16 poached lemon segments (see above)
- 1 preserved lemon, skin finely sliced
- 40g/1½oz aged Parmesan, shaved
- sea salt and freshly ground black pepper
- focaccia, to serve
- salami (such as Fiorellino), thinly sliced, to serve
Method
To make the tomato water, add all of the ingredients to a blender in batches. Blend for 10 seconds only.
Pass through a fine metal chinois or sieve and reserve in the fridge.
To make the Calabrian anchovy dressing, carefully combine the anchovies with the other ingredients, keeping them as whole as possible. Leave to marinate at room temperature.
To make the poached lemon segments, bring the sugar, preserved lemon brine, and 75ml/2½fl oz water gently to a boil in a pan.
Pour the warm liquid over the lemon segments. Allow to cool completely.
To make the house dressing, combine the mustard, pickle brine, salt and 400ml/14fl oz water in a bowl. Whisk thoroughly until smooth.
Slowly pour in the rapeseed oil while continuously whisking, followed by the olive oil. Check the seasoning and acidity and store in the fridge.
To make the risotto, warm the olive oil in a heavy-bottomed pan. Add the onion, celery, garlic, and a pinch of salt and cook gently for 2–3 minutes until translucent without colouring.
Add the rice and stir continuously for 1–2 minutes until hot to the touch. Add the white wine and reduce completely.
Begin adding the tomato water gradually, allowing each addition to absorb before adding more.
Continue cooking for approximately 7–9 minutes until al dente, then stir through the butter and Parmesan.
To make the rocket salad, dress the rocket lightly with the house dressing just before serving.
Gently fold through the mint leaves, poached lemon segments and preserved lemon skin.
Arrange onto a serving platter or bowl and finish with shaved Parmesan, sea salt and black pepper.
Serve the risotto in a large warm bowl finished generously with the anchovy dressing, with the rocket salad, focaccia and salami on the side.
