Butter Anchovy and Tomato Risotto

Method

1. Prepare the broth: in a pot with cold water add parsley stems, celery, spring onion (or onion), a pinch of salt. Bring to a boil and keep simmering throughout cooking.
2. In a non-stick pan, melt a knob of butter (part of the 60g) and a drizzle of extra virgin olive oil. Add finely chopped spring onion and sweat gently, adding a splash of broth if needed.
3. Remove the parsley stems from the broth. Add the rice and toast, stirring, until it absorbs all the fat and no longer sticks to the pan.
4. Deglaze with beer (or white wine), letting the alcohol evaporate.
5. Add half of the anchovy fillets and stir until they melt into the rice. Add a ladle of hot broth and continue stirring.
6. After about 10 minutes of cooking since the rice was added, add the remaining anchovies. Continue adding broth little by little, keeping the rice always simmering.
7. Meanwhile, dice the tomato (with skin). Chop fresh parsley and crush the garlic with the knife blade.
8. When about 5 minutes remain until the end of cooking (after about 15 minutes total), add the tomato cubes and a piece of chili (if desired). Continue cooking, adding very little broth at a time.
9. Taste and adjust salt if needed.
10. When the rice is al dente, turn off the heat. Add the remaining butter and the grated pecorino. Stir vigorously to emulsify into a creamy risotto.
11. Grate the zest of the untreated lemon and mix it into the risotto. Serve immediately, garnishing with chopped parsley and more lemon zest to taste.