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!