2 tablespoons of olive oil
1 large onion, diced (150 g)
1 1/2 cups and 2 tablespoons of water
8 anchovy fillets in oil, chopped (24 g)
2 tablespoons of tomato extract
2 tablespoons of fresh parsley, chopped
1 cup of Arborio rice
1 sprig of fresh thyme
1 tablespoon of salt or to taste
1/4 teaspoon of black pepper
1/2 cup of white wine
2 tablespoons of olive oil
1 large onion, diced (150 g)
1 1/2 cups and 2 tablespoons of water
8 anchovy fillets in oil, chopped (24 g)
2 tablespoons of tomato extract
2 tablespoons of fresh parsley, chopped
1 cup of Arborio rice
1 sprig of fresh thyme
1 tablespoon of salt or to taste
1/4 teaspoon of black pepper
1/2 cup of white wine
In a large saucepan, heat the olive oil and onion over medium heat, gradually adding 2 tablespoons of water to prevent the onion from burning
When the onion is soft, reduce the heat, add the anchovies and cook for 5 minutes
Add the tomato extract with 1/2 cup of water and cook for 20 minutes
Combine the sautéed mixture with the rice, thyme, salt, black pepper, and wine
Let the saucepan remain uncovered until the wine evaporates
Add the remaining water, stir, cover, and cook until the rice is tender but still slightly firm, about 10 minutes
The risotto should be creamy
If it becomes too dry, add more water
Serve hot in a serving dish, sprinkled with Parmesan cheese
