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
The fish stock can be refrigerated for 3 days or frozen for up to 1 month.
Colatura is an Italian fish sauce made from anchovies. Look for it at specialty markets and on amazon.com.
Flinty, briny white