Butter, chives and anchovies risotto

Ingredients for 2 people
Preparation time: 20 minutes
Difficulty: Easy


  • Rice, 100 g;
  • Butter, 50 g;
  • Delicius anchovies in olive oil, 40 g;
  • White wine, q.b.;
  • Celery, 1;
  • White onion, 1;
  • Carrot, 1;
  • Chives, 1 bunch;
  • Salt, q.b.


  • For the broth preparation chop the celery, carrots and onions in small pieces and cook, starting with cold water and bringing to boil for ten minutes.
  • Chop the chives.
  • Melt a knob of butter in a saucepan with the anchovies, add the rice and toast well.
  • Blend with a glass of white wine and add the vegetable stock as soon as the alcohol has evaporated.
  • Cook for about ten minutes.
  • Once cooked, add butter and chives for the final blending.
  • Serve with the anchovies and chives on top.