Risotto Butter, Anchovies in Rizzoli Sauce and Lemon Powder

For the lemon powder (prepare in advance):
1. Peel 2 untreated lemons, only the yellow part, be careful not to get the white part.
2. Dry the peels in a ventilated oven at 50-60°C for 2-3 hours (or in a nonstick pan over low heat carefully).
3. Once dry, blend them finely to a fine powder. Sieve for a more elegant result.

Per il brodo vegetale (preparare in anticipo):
1. Metti una pentola con 2 litri di acqua a sobbollire con carota, cipolla e sedano tagliate a pezzi grossi.
2. Fai sobbollire fino a che l’acqua non si è ridotta della metà.

Risotto preparation procedure:
1. Dry-roasting:
In a thick-bottomed pan, dry-roast the rice (without fat or onion), over medium heat, until touching it with the back of your hand feels hot and fragrant, or until from dull the rice turns bright (about 2-3 minutes).
2. Cooking:
Begin cooking by adding hot broth a little at a time, stirring regularly. No alcohol tinge to keep the profile clean.
3. Adding the anchovies:
After 10 minutes of cooking, add the fillets of Alici in Salsa Rizzoli. They will melt with the heat, blending with the starch in the rice. Add the sauce from the Alici in Salsa Rizzoli as well. Bring the rice to cook by adding broth a little at a time.
4. Mantecatura:
When cooked (16-18 minutes), turn off the heat. Whisk vigorously with cold cubed butter. If you want a more glossy effect, add a tablespoon of clarified butter.
5. Plating:
Serve the risotto on the wave, very creamy. Sprinkle lemon powder on the spot, directly on the plate, to keep the volatile aroma. You can make a central line or a light dusting. You can also finish with drops of sauce from Rizzoli’s Anchovies in Sauce.

This recipe was prepared for us by Executive Chef Giulio Nicolosi of theItalian Chef Academy.