Saffron risotto with vegetables and anchovies
If you like risotto, you'll love this version with saffron, vegetables and anchovies. A delicious and tasty dish.
1. Drain the anchovies. Put five of them aside for decoration and chop the rest. Cut the sliced black olives and peppers into strips and tomatoes into small cubes. Heat in a pan 30 g of butter. Cook on medium heat, stirring, the anchovies, peppers, garlic, tomatoes, thyme and olives. Reduce the heat and continue cooking for 5 minutes and set aside.
2. In a second pan, melt the remaining butter and add the onions and cook for 5 minutes over medium heat, stirring. Add the rice and saffron, add salt and pepper. Coat well all the rice with the butter and cook until they look pearly.
3. Pour the wine and stir vigorously and let the liquid evaporate. Stirring constantly, add some hot broth. Once it is well absorbed, add more broth. Repeat the process with the remaining broth. Turn off the heat and cover for 3 minutes.
4. Remove the thyme and gently mix the vegetables with the rice. Decorate with the remaining anchovies and serve immediately.
Photo credit: Sucré Salé
