Starters Recipes - Cloud Nine

Ingredients

• 225 g/8 oz/1 cup arborio or other risotto rice

• 4 canned anchovy fillets, drained and finely chopped

• 185 g/6 1/2oz/1 small can tuna, drained

• 75 ml/5 tbsp olive oil

• 50 g/2 oz/1/2 cup chopped parsley

• Freshly ground black pepper

• Parsley sprigs

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Method:

1. Boil the rice in plenty of salted water for 15-20 minutes until just tender but still with some texture. Drain, rinse with cold water and drain again.

2. Put the anchovies, tuna, oil, chopped parsley and some pepper in a small saucepan and simmer for 10 minutes until well blended, stirring frequently.

3. Spoon the cool rice on to small serving plates. Spoon the hot sauce over, add a good grinding of pepper and garnish with the parsley sprigs.