Seafood Risotto Recipe

• 400 g (14 ounces) arborio rice
• good pinch of saffron strands
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 1/2 head celery, finely chopped
• 1 big fennel bulb
• 2 red chillies, chopped
• salt, pepper
• 1 l (2 pints) fish stock
• 100 ml (3 fl oz) white wine
• 70 g 2,5 ounces butter
• 400 g seafood (fish, shrimp, clams)
• 6 anchovy fillets

Directions