Heat the oil in a saucepan and toast the rice, then add the wine.
Once the wine has evaporated, add the lime first and then begin to cook with the hot broth adding it little by little as it is absorbed.
A few minutes before the rice is cooked, stir in the coconut milk.
Season with salt and, if you like, with pepper.
Then dish the risotto with coconut milk, anchovies and lime, decorate with anchovies and lime zest and serve.