Anchovy Risotto

1. 1

   Bring broth to a steady simmer in a saucepan.

2. 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. 3

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

4. 4

   Add the wine and stir until it is completely absorbed.

5. 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. 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. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.