In the meantime start the risotto by frying lightly the onion with oil, then add the rice and toast it. Cut celery, carrots and onions irregularly and boil them in some water for 20 minutes. Once the stock is ready, prepare the sauce: in a pan stir-fry garlic, capers, olives, anchovies and basil, then add the Corbara tomatoes and cook.

Once it is ready, add the wine. When the alcohol evaporates, add some stock and a pinch of salt. Cook by adding the stock little by little. During the last 3 minutes, pour the tomato sauce and finish cooking. Leave it for about 4 minutes out of the fire, then add a drizzle olive oil and the parsley.