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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Here's a wonderful, somewhat different risotto - the anchovies are not at all overwhelming, but are simply delicious 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.
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