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Food & Wine
Risotto with Anchovy and Ginger
Marzapane restaurant in Rome flavors this buttery risotto with both salted anchovies and colatura, the deeply savory Italian version of fish sauce. As a surprisingly delicious contrast to the rich risotto, the chef garnishes the dish with candied ginger.Slideshow:
More Risotto Recipes
© Con Poulos
Ingredients
Directions
Make Ahead
The fish stock can be refrigerated for 3 days or frozen for up to 1 month.
Notes
Colatura is an Italian fish sauce made from anchovies. Look for it at specialty markets and onamazon.com.
Suggested Pairing
Flinty, briny white
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