Anchovy Risotto

Name: Anchovy Risotto
Ingredients: 5 cups fish stock; 1/2 cup dry white wine; 2 tablespoons unsalted butter; 1 tablespoon oil (from container of anchovy fillets); 1/3 cup onion, minced; 1 garlic clove, minced; 6 anchovy fillets (flat); 1 1/2 cups arborio rice; 3 anchovy fillets (flat, minced); 1 tablespoon unsalted butter; 1/4 cup parmesan cheese, grated (use best quality possible); 2 tablespoons fresh parsley, chopped

12 ingredients

7 steps

Ingredients

5 cups fish stock
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon oil (from container of anchovy fillets)
1/3 cup onion, minced
1 garlic clove, minced
6 anchovy fillets (flat)
1 1/2 cups arborio rice
3 anchovy fillets (flat, minced)
1 tablespoon unsalted butter
1/4 cup parmesan cheese, grated (use best quality possible)
2 tablespoons fresh parsley, chopped

Directions

1

Bring broth to a steady simmer in a saucepan.
2

In a heavy 4-quart dutch oven, heat the butter and oil (from the containers of anchovies) over moderate heat. Add the onion, garlic, and six anchovy fillets. Using a wooden spoon, mash the anchovies. Saute for 1-2 minutes, until onion begins to soften it.
3

Add the rice to the pan; stir for one minute, making sure grains are well coated.
4

Add the wine and stir until it is completely absorbed.
5

Add a half-cup of the broth and stir until broth is absorbed. Continue adding broth, a half-cup at a time, and continue stirring continuously. Wait until each addition of broth is absorbed before adding the next half-cup.
6

After the rice has become tender (18-25 minutes), add the final broth and stir until absorbed. Turn off the heat and add the minced anchovies, butter, Parmesan, and parsley, and stir until combined (1-2 minutes).
7

Serve immediately.