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    You are in: Home / Recipes / Anchovy Risotto Recipe
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    Anchovy Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    KLHquilts's Note:

    Here's a wonderful, somewhat different risotto -- the anchovies are not at all overwhelming, but are simply delicious

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    Units: US | Metric


    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.

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    Nutritional Facts for Anchovy Risotto

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 251.0
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 3.9 g
    Cholesterol 19.4 mg
    Sodium 442.5 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 1.1 g
    Sugars 0.4 g
    Protein 8.4 g

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