"Here's a wonderful, somewhat different risotto -- the anchovies are not at all overwhelming, but are simply delicious"
dry white wine
( from container of anchovy fillets)
garlic clove, minced
1 1/2 cups
( flat, minced)
parmesan cheese, grated
( use best quality possible)
fresh parsley, chopped
Bring broth to a steady simmer in a saucepan.
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.
Add the rice to the pan; stir for one minute, making sure grains are well coated.
Add the wine and stir until it is completely absorbed.
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.
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).