Ingredients

Method

• 2 T olive oil
• 3 T butter
• 200 g risotto rice, cooked al dente and cooled
• 100 g Pecorino Romano, finely grated
For the baby marrow salad:
• 6 baby marrows
• 1 handful dill
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• 6 anchovies, chopped
• a squeeze of lemon juice
• 4 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
For the green olive tapenade:
• 24 pitted green olives
• 2 garlic cloves, crushed
• 4 T extra virgin olive oil
• 4 T pine nuts
• 4 T parsley
• 2 T fish sauce

Method

Ingredients

1. Heat the oil and butter in a large frying pan. Spoon in the risotto and cook over a medium heat for approx. 8 minutes.

2. Carefully slide the salto onto a large plate, then onto another plate and return to the pan to cook the remaining side. Sprinkle with cheese and serve with the salad and tapenade.

3. To make the salad, slice the baby marrows into ribbons using a vegetable peeler. Toss with the remaining ingredients.

4. To make the tapenade, blend all the ingredients together until coarse and chunky.

Find more risotto recipes here.

Photography: Jan Ras
Food assistants: Kate Ferreira & Cherie Kustner 
Videography: Romy Wilson