Indulge in the delectable flavors of anchovy risotto, a classic Italian dish that combines the briny essence of anchovies with the creamy comfort of Arborio rice. This culinary delight is a symphony of textures and flavors, where the delicate fishiness of the anchovies harmonizes with the nutty sweetness of the rice, creating a savory and satisfying meal. Our collection of anchovy risotto recipes offers a diverse range of culinary experiences, from traditional preparations to contemporary interpretations. Embark on a culinary journey as we explore the depths of this timeless dish, discovering the secrets to achieving the perfect balance of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO & ANCHOVY RISOTTO WITH CRISPY CRUMBS
Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat half the oil from the anchovies in a saucepan. Add the anchovy fillets and onion and cook for 5 mins to soften. Add the garlic and cook for 1 min more. Tip in the rice, stir to coat in the oil, then cook for 2 mins until the grains turn translucent.
- Add the stock, a ladle at a time, making sure the liquid is absorbed before you add the next and stirring continuously while cooking. Once you've added half the stock, tip in the tomatoes.
- Continue cooking and adding the stock until the rice is cooked but still has a little bite - the risotto should be oozy but not soupy. Season to taste, turn off the heat, put a lid on and leave for 5 mins.
- Heat the remaining anchovy oil in a frying pan, add the breadcrumbs and toss until evenly golden. Serve the risotto in bowls with the crispy crumbs, basil leaves (if you like), and shaved Parmesan scattered on top.
Nutrition Facts : Calories 614 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium
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
Tips:
- Use high-quality anchovies: Fresh or jarred anchovies packed in oil or salt are ideal. Rinse and pat dry salted anchovies before using.
- Don't overcrowd the pan: When searing the anchovies, make sure there's enough space between each fillet so they can cook evenly without steaming.
- Cook the risotto over low heat: This will help the rice absorb the flavors of the other ingredients and prevent it from becoming mushy.
- Stir the risotto frequently: This will help prevent the rice from sticking to the bottom of the pan and ensure that it cooks evenly.
- Add the liquid gradually: Don't pour all of the liquid into the risotto at once. Add it in small batches, stirring constantly, until the rice is cooked through.
- Season the risotto to taste: Add salt, pepper, and other seasonings to taste once the risotto is cooked.
- Serve the risotto immediately: Risotto is best served hot, so make sure to serve it as soon as it's cooked.
Conclusion:
Anchovy risotto is a delicious and easy-to-make dish that's perfect for a weeknight meal or special occasion. With its briny, savory flavor and creamy texture, this risotto is sure to please everyone at the table. So next time you're looking for a new risotto recipe to try, give this one a try. You won't be disappointed!
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