Mixed Seafood Risotto

Ingredients

• 4 fillet anchovy 
• 1.5 cups arborio rice 
• 4 cups chicken broth 
• 1 cup wine dry white
• 0.5 pound fish fillet white firm cut into pieces
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 large onion chopped
• 0.3 cup pecorino cheese fresh grated
• 0.8 pound shrimp deveined peeled
• 2 tablespoons tomato paste 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Saut the shrimp and fish in olive oil in a medium saucepan or Dutch oven 3 to 5 minutes or until cooked through; remove from pan, and set aside.
2. Place onion and garlic in pan. Cook, stirring constantly, 3 to 5 minutes or until tender.
3. Add anchovies, and stir until dissolved.
4. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes.
5. Add wine, and simmer until absorbed. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.) Stir in tomato paste with the last addition of broth.
6. Stir in reserved seafood, fresh basil, and cheese.