Spiced Garlic Anchovy Risotto

1In a medium-sized saucepan, heat the olive oil (2 tablespoons) and sesame oil (1 tablespoon) over medium heat.

2Add the chopped onion (1 large) to the saucepan and sauté until translucent, about 5 minutes.

3Stir in the minced garlic (4 cloves) and cook for another 1-2 minutes until fragrant.

4Add the finely chopped anchovy fillets (6) to the pan and cook for 1 minute, stirring constantly.

5In a small bowl, combine the spices: paprika (1 teaspoon), cumin (½ teaspoon), turmeric (½ teaspoon), coriander (½ teaspoon), smoked paprika (½ teaspoon), cayenne pepper (¼ teaspoon), and black pepper (¼ teaspoon).

6Sprinkle the spice mixture over the onion (1 large), garlic (4 cloves), and anchovies in the pan. Stir well to coat everything evenly.

7Add the Arborio rice (300 g) to the pan and stir to combine with the spice mixture and the rest of the ingredients.

8Continue cooking the rice, stirring frequently, for 1-2 minutes to toast the grains.

9Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly until the broth is absorbed before adding more. Repeat this process until the rice is cooked al dente, creamy, and tender, approximately 20-25 minutes.

10Adjust the seasoning with salt, if needed. Remember that the anchovies contribute saltiness to the dish.

11Remove the risotto from the heat and let it rest for 2 minutes.

12Serve the Spiced Garlic (4 cloves) Anchovy Risotto hot, garnished with freshly chopped parsley and lemon wedges on the side.