Anchovy Risotto

• 5 cups fish stock
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon oil (from container of anchovy fillets)
• 1/3 cup onion, minced
• 1 garlic clove, minced
• 6 anchovy fillets (flat)
• 1 1/2 cups arborio rice
• 3 anchovy fillets (flat, minced)
• 1 tablespoon unsalted butter
• 1/4 cup parmesan cheese, grated (use best quality possible)
• 2 tablespoons fresh parsley, chopped

1. Bring broth to a steady simmer in a saucepan.
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. Add the rice to the pan; stir for one minute, making sure grains are well coated.
4. Add the wine and stir until it is completely absorbed.
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. 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. Serve immediately.

fish stock, white wine, unsalted butter, oil, onion, garlic, anchovy, arborio rice, anchovy, unsalted butter, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/anchovy-risotto-300181 (may not work)