Ingredients

1 cup plus 3 tbsp olive oil

8oz (2 sticks) butter

1 onion, very finely chopped

6 anchovy fillets, rinsed to remove salt, minced to puree-like consistency

1 ½ lbs Arborio rice, picked clean but not washed

2 quarts chicken broth, more if necessary

Freshly ground black pepper

Grated Parmesan cheese

Difficulty: 2 | Serves: 6

Directions:

1. In soup pot, heat 1 cup oil and butter. Saute onion until it turns golden. Add anchovies and rice. Sauté briefly, add enough broth to cover rice by one inch. When broth is absorbed, add more until rice is cooked to desired tenderness, about 20 to 25 minutes.

2. Soup will be thick. Serve with a float of ½ tbsp oil and sprinkle of cheese. Soup may be served at room temperature.

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