Sardine & Tomato Risotto

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This is one of Tod's inspired creations the fuses Japanese stock with a classically Italian dish. It fits into the veg-aquarian mode of eating and is so full of umami that all you will need to accompany it is a salad.

Sardine & Tomato Risotto
serves 2

20 g dried konbu
1 cup katsuobushi flakes
1 liter water
1 onion, minced
1 clove garlic, crushed
3 T olive oil
160 g risotto rice
1 tin sardines in spicy tomato sauce
1/2 tin crushed tomatoes 
1 bunch spinach, chopped
100 g Parmesan cheese, grated
chopped parsley for garnish

Make a simple dashi stock by heating cold water and konbu until boiling. Remove from heat, add katsuobushi flakes. When the fish flakes sink, strain the broth and pour into a clean pan and simmer on very low heat.

Heat 2 T of oil in a large skillet. Saute the onion and garlic until soft. Push to one side. Add 1 T oil and gently saute the rice on low heat until the grains change color stirring as needed.

Begin pouring the dashi into the rice and onions one ladle at a time. Allow the rice to absorb the liquid, then add another ladle. This process takes 20 - 30 minutes. When the rice is nearly cooked, add the sardines and tinned tomatoes, stirring to combine. Adjust with more dashi (or hot water if you have used all the dashi) until the rice is completely cooked. Add the most of the cheese and the chopped spinach and allow it to wilt.

Serve with a sprinkling of cheese and parsley.

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