Peel the shallot and chop finely, then brown it in the pan with the oil, along with half coarsely chopped anchovies.
When the anchovies are melted, add the rice and toast it for a couple of minutes, stirring often.
Then start cooking with the hot broth, stirring constantly, adding more broth as it is absorbed.
When the rice is cooked but still slightly al dente and the consistency is creamy, remove from the heat.
Stir in the stracciatella and let it rest for a couple of minutes.
Then cut the dried tomatoes into thin slices and add them to the risotto keeping aside a few pieces for decoration.
Taste and evaluate if you need to adjust salt (anchovies and tomatoes are salty, so there should be no need, but it also depends on personal tastes).
Serve the risotto with stracciatella and tomatoes, decorated with the anchovies and the remaining tomatoes and serve.
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