Bruno’s Risotto

• 7 tablespoons unsalted butter
• 2 large yellow onions, extremely finely chopped
• 1½ cups

In a heavy-bottomed enameled cast-iron pot over medium-high heat, melt 6 tablespoons of the butter. Add the onions and sauté until they are dry and the butter starts to ooze out of them. Toss the rice in the hot mixture until the grains turn milky white. Add the vermouth and stir until evaporated. Mix the garlic, tomato paste, basil, and anchovies with one third of the broth and add to the rice