2 tablespoons of olive oil
1 large onion (150 g), finely chopped
1 and 3/4 cups of water (390 ml)
8 anchovy fillets in brine (24 g), finely chopped
2 tablespoons of tomato extract
2 tablespoons of chopped fresh parsley
1 cup of Arborio rice (200 g), preferably
1 sprig of fresh thyme
1 tablespoon of salt or to taste
1/4 teaspoon of black pepper
1/2 cup of white wine (120 ml)
2 tablespoons of grated Parmesan cheese
2 tablespoons of olive oil
1 large onion (150 g), finely chopped
1 and 3/4 cups of water (390 ml)
8 anchovy fillets in brine (24 g), finely chopped
2 tablespoons of tomato extract
2 tablespoons of chopped fresh parsley
1 cup of Arborio rice (200 g), preferably
1 sprig of fresh thyme
1 tablespoon of salt or to taste
1/4 teaspoon of black pepper
1/2 cup of white wine (120 ml)
2 tablespoons of grated Parmesan cheese
In a large saucepan, heat the olive oil and onion over medium heat, adding in small increments 2 tablespoons of water to prevent the onion from burning
When the onion is well cooked, reduce the heat, add the anchovy fillets, and cook for 5 minutes
Add the tomato extract and 1/2 cup of water and cook for 20 minutes
Add the parsley, rice, thyme, salt, and black pepper, then add the white wine and stir
Cook with the saucepan 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), adding more water as needed
Transfer to a serving dish, sprinkle with Parmesan cheese, and serve immediately
310 calories per serving
