Ingredients Jump to Instructions ↓

  1. 400 g (14 ounces) arborio rice good pinch of saffron strands

  2. 1 tablespoon olive oil

  3. 2 medium onions, chopped

  4. 2 cloves garlic, chopped

  5. 1/2 head celery, finely chopped

  6. 1 big fennel bulb

  7. 2 red chillies, chopped salt, pepper

  8. 1 l (2 pints) fish stock

  9. 100 ml (3 fl oz) white wine

  10. 70 g 2,5 ounces butter

  11. 400 g (14 oz) seafood (fish, shrimp, clams)

  12. 6 anchovie fillets

Instructions Jump to Ingredients ↑

  1. Soak the saffron strands in the boiling stock for at least 30 minutes. Heat the olive oil in a pot, add onion, garlic, celery, fennel and chillie and slowly fry for about 3 minutes. Add anchovies, rice, salt and pepper. Fry for 1 minute. Add seafood. Add wine and keep stirring. When the wine has evaporated add 1 cup of the hot stock. Turn down the heat. Keep adding cups of stock, stirring and allowing liquid to be absorbed before adding the next. Carry on adding stock until the rice is al dente. Remove from the heat and fold in the butter. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.


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