Butter and anchovy risotto
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 1 package Anchovies in Sauce Rizzoli
- 700 ml Vegetable broth
- 320 g Carnaroli Rice
- 50 g Butter
- to tast Parmesan cheese (optional)
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Butter and anchovy risotto- Toast the rice in a pan without oil for a few minutes, then deglaze with a little hot broth, allowing it to evaporate completely.
- Continue adding boiling broth a little at a time, stirring and waiting for the liquid to absorb before adding more, until the rice is cooked.
- When the cooking is finished, turn off the heat and add the butter, Alici in Salsa Rizzoli, and, if desired, a sprinkling of Parmesan cheese. Whisk the risotto until a creamy consistency is achieved.
- Serve on plates and top with a few fillets of Anchovies in Rizzoli Sauce as garnish.
This recipe was created for us by Luisa Orizio @allacciateilgrembiule in collaboration with GialloZafferano.
