Risotto with Creamed Broccoli and Anchovies Le Dolci Rizzoli
- Ingredients 4 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 320 g Carnaroli Rice
- 400 g Broccoli
- 1.2 l Vegetable broth
- 60 g Anchovies The Sweets of the Cantabrian Sea Rizzoli
- 40 g Butter
- 40 g Grated Parmesan cheese
- 80 g Stracciatella
- 20 g Dried tomatoes in oil
- to taste Halls
Products
The Sweets of the Cantabrian Sea
Process
How to make : Risotto with Creamed Broccoli and Anchovies Le Dolci Rizzoli- First, boil the broccoli and blend it with a dash of cooking water until creamy.
- Dry toast the rice in a pan, and when it is translucent, deglaze with vegetable broth. Continue cooking, adding more vegetable broth whenever it tends to dry out. When it is 5 minutes to the end of cooking time, add the creamed broccoli and a little more vegetable broth.
- Turn off the heat and add the refrigerator-cold butter and Parmesan cheese, stir and let stand 5 minutes with the lid on. Ladle and plate the risotto, decorating the surface with tufts of stracciatella and on each tuft place a fillet of Alici Le Dolci del Mar Cantabrico Rizzoli. Finish with drained and chopped sun-dried tomatoes and serve.
This recipe was prepared for us by Monica Pannacci.
