Dirty Rice Risotto (For Arancini)
6 cups hot water
2 cups arborio rice
1 cup sweet onion, finely diced
1 cup poblano pepper, finely diced
1 cup pecorino romano, grated
3/4 cup white wine
1- 2 ounce can anchovies including oil
2 tablespoons unsalted butter
1 tablespoon fresh garlic, chopped
1 tablespoon extra virgin olive oil
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
2 teaspoons sweet smoked paprika
2 teaspoons black pepper
2 teaspoons kosher salt
In a dutch oven preheat olive oil on medium heat. Add onions and peppers, cook 3 to 4 minutes, add garlic, cook additional 1 minute. Add anchovies and mash until dissolved.
Add tomato paste, cook another 2 minutes. Add rice and coat well with sauce mixture.
Saute about 1 minute. Add worcestershire, paprika,, salt and pepper. Add wine, stirring well, cook until mostly absorbed.
Add water one cup at a time, stirring well and occasionally until absorbed. Continue adding water one cup at a time until you are done, stirring frequently.
Add butter and cheese, stir well. Serves 8 people.