ANCHOVY RISOTTO
Here's a wonderful, somewhat different risotto -- the anchovies are not at all overwhelming, but are simply delicious
Provided by KLHquilts
Categories Short Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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).
- Serve immediately.
Nutrition Facts : Calories 251, Fat 8.7, SaturatedFat 4, Cholesterol 19.5, Sodium 442.5, Carbohydrate 31.1, Fiber 1.2, Sugar 0.5, Protein 8.4
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