Spiced Garlic Anchovy Risotto

1.In a medium-sized saucepan, heat the olive oil and sesame oil over medium heat.

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

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

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

5.In a small bowl, combine the spices: paprika, cumin, turmeric, coriander, smoked paprika, cayenne pepper, and black pepper.

6.Sprinkle the spice mixture over the onion, garlic, and anchovies in the pan. Stir well to coat everything evenly.

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

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

9.Gradually 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.

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

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

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