Risotto with Swordfish, Anchovies and TomatoesPrint this PageJudith Barrett - Friend and customer Judith Barrett offers this recipe, adapted from her best-selling cookbook Risotto-Risotti.
2 tbsp olive oil
4 whole flat anchovies, packed in oil
1 cup finely chopped onion
2 cloves garlic pressed or finely chopped
2 cups Carnaroli rice
1 cup dry white wine
1 cup chopped tomatoes, with their juice
5 cups fish stock
8 oz fresh swordfish, skinned, cut into 1-inch cubes
1/4 cup fresh and rinsed parsley, chopped
salt and freshly ground pepper
Heat the oil in a heavy 4-quart pot over medium heat. Add the anchovy fillets and cook for about 1 minute, stirring to break them apart. Add the onion and the garlic, and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown the onions. Stir in the rice and cook for about 1 minute, until the grains are coated with the oil mixture.
Add the wine and stir until it is nearly fully absorbed. Add the tomatoes, with their juice, and stir until all liquid is nearly absorbed. Add the stock, 1/2 cup at a time, stirring well and waiting until each 1/2 cup is absorbed before adding the next portion of stock. Reserve 1/4 cup of stock for finishing. When the rice has been cooking for 15 minutes, add the swordfish.
When the rice is tender but firm, about 5 minutes, turn off the heat. Add the remaining 1/4 cup of stock, parsley, salt and pepper to taste, and stir well one final time. Serve immediately.