Risotto with radicchio, anchovy butter, and aromatic breadcrumbs

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PRESENTATION

Risotto with radicchio, anchovy butter, and aromatic breadcrumbs

The Risotto with Radicchio, Anchovy Butter, and Aromatic Breadcrumbs is an elegant first course that will tantalize your taste buds. The star of the show is the red Treviso radicchio, gently sautéed in a pan to highlight its slight bitter aftertaste. The crispy leaves blend harmoniously with the creamy consistency of the risotto. Crowned with a symphony of flavors, an anchovy cream envelops the risotto with its savory note. The finishing touch is provided by toasted breadcrumbs, enriched with the fresh and lively aroma of parsley, celery leaves, and lemon zest. Here, you'll rediscover an appetizing mix of Italian excellences that come together in a triumph of Mediterranean flavors. Try making Risotto with Radicchio, Anchovy Butter, and Aromatic Breadcrumbs at home for a perfect gourmet dinner!

If you love radicchio risotto, also try these delicious variations:

INGREDIENTS

Carnaroli rice 1 ⅓ cup (240 g)
Radicchio 10.5 oz (300 g)
White wine ¼ (60 g)
Shallot 2
Vegetable broth 4 ¼ cups (1 l)
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Parmigiano Reggiano PDO cheese ½ cup - grated
for the anchovy butter
Butter ⅔ cup (150 g) - soft
Salted anchovies 2.8 oz (80 g) - (already cleaned)
Anchovy paste 1 tsp
for the aromatic breadcrumbs
Breadcrumbs 1 cup (50 g)
Extra virgin olive oil 2 tbsp
Parsley 2 sprigs
Celery 2 small bunches - (leaves)
Parmigiano Reggiano PDO cheese 3 tbsp (20 g) - grated
Garlic 1 clove
Fine salt to taste
Black pepper to taste
Lemon zest to taste
Preparation

How to prepare Risotto with radicchio, anchovy butter, and aromatic breadcrumbs

To prepare the Risotto with Radicchio, Anchovy Butter, and Aromatic Breadcrumbs, start with the anchovy cream: after desalting them in water for a few hours, depending on the need 1, chop them finely with a knife 2. Transfer the chopped anchovies to a bowl and add softened butter 3.

Mix with a spatula 4 to create a creamy mixture 5. Wrap the mixture in plastic wrap 6 and place it in the refrigerator for about 30 minutes.

In a pan, heat the oil 7, then add the breadcrumbs 8 and toast until golden 9.

Transfer the toasted breadcrumbs to a bowl and let cool, then season with chopped garlic 10, grated Parmigiano Reggiano, chopped celery and parsley leaves 11, and grated lemon zest 12.

Season with salt and pepper and mix, then set aside 13. Clean and chop the shallot 14. Clean the radicchio by removing the tougher base, then slice it finely 15.

In a saucepan, pour the oil and the shallot 16, sauté over low heat and then add the radicchio 17. Season with salt and pepper 18 and cook for 5 minutes. Transfer the cooked radicchio to a bowl.

In the same saucepan, toast the rice dry 19. Deglaze with wine 20 and let it evaporate. Cook the rice by adding a ladle of broth at a time, always waiting for the previous one to be absorbed before adding another 21.

After about 7-8 minutes, add the radicchio 22, season with salt 23 and continue cooking for another 7-8 minutes. Once cooking is complete, remove from heat and stir in the cold anchovy butter from the fridge 24.

Also add grated Parmigiano Reggiano 25 and stir to achieve a creamy consistency. Plate the risotto 26 and finish with aromatic breadcrumbs and lemon zest. Your risotto with radicchio, anchovy butter, and aromatic bread is ready to be served 27!

How to store

It is recommended to consume the Risotto with Radicchio, Anchovy Butter, and Aromatic Breadcrumbs immediately.

Tips

The shallot can be replaced with onion.

You can prepare the breadcrumbs with stale bread you have at home.

The anchovy cream is quite savory, so season with salt moderately!

For the translation of some texts, artificial intelligence tools may have been used.