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1
Heat the oil in a large nonreactive saucepan.
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2
Add the garlic and cook over moderately high heat until lightly browned, about 1 minute.
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3
Add the tomatoes, vegetable stock, honey and basil and bring to a boil.
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4
Lower the heat to moderate and simmer, stirring, until the tomatoes break apart and the sauce thickens, about 20 minutes.
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5
Strain the sauce, pressing down on the solids and season with salt and pepper.
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6
Preheat the oven to 325.
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7
Toss the garlic with 1 tablespoon of the oil, wrap in foil and roast for about 45 minutes, or until tender; let cool.
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8
Slip the garlic from its skins and mash with the anchovies, parsley, basil and oregano.
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9
In a medium saucepan, heat the vegetable stock over moderate heat; keep warm.
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10
Heat the remaining 1/4 cup oil in a heavy, nonreactive, medium saucepan.
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11
Add the fennel and cook over low heat, stirring, until tender, about 5 minutes.
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12
Add the rice and bay leaves and stir to coat with the oil; try not to break up the bay leaves.
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13
Stir in the wine and simmer until absorbed, about 2 minutes.
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14
Add one-quarter of the warm stock to the rice and cook, stirring constantly, until absorbed, about 5 minutes.
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15
Add the remaining stock in 3 batches; cook, stirring constantly until the stock is absorbed before adding more.
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16
The rice is done when it is just cooked through and lightly bound with creamy liquid, about 25 minutes total cooking time.
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17
Stir in the garlic-anchovy paste with the last batch of stock.
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18
When the risotto is done, add the butter and Parmesan and season with salt and pepper.
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19
Heat 1 inch of peanut oil in a medium skillet.
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20
Coat the olives with the buttermilk and dredge in the flour.
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21
Fry the olives over high heat until crisp and golden, about 2 minutes.
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22
Transfer to paper towels; drain and keep warm.
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23
Rewarm the tomato sauce and pour it into 4 shallow bowls.
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24
Mound the risotto in the center, garnish with the fried olives and serve at once.
