Risotto with butter, anchovies, and crunchy peppers

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Risotto with butter, anchovies, and crunchy peppers
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  • Gluten Free
  • Difficulty: Average
  • Prep time: 15 min
  • Cook time: 30 min
  • Serving: 4
  • Cost: High

PRESENTATION

Recipe by
Daniele Rossi

For the revisited great classics section, today we present you with a timeless combination, that of butter and anchovies, in a surprising risotto version: risotto with butter, anchovies, and crunchy peppers! A first course creamy and enveloping, where the rich sweetness of the butter marries the savoriness of the prized Cantabrian anchovies, and a generous sprinkle of powdered crunchy peppers, with intense and smoky notes, acts as a counterpoint to the burst of freshness from the lemon zest. A very simple dish to make but with a great effect, thanks to the refined pairing and contemporary plating aesthetics. Fine dining style right at your table, to make dinners with your most gourmet friends... or the most romantic tête-à-tête invitations special! With this risotto with butter, anchovies, and crunchy peppers, you'll win over the hearts - and palates - of the most demanding, word of GialloZafferano!

Discover other delicious recipes with crunchy peppers:

INGREDIENTS

Vialone nano rice 1 ⅔ cup (320 g)
Butter 1.75 oz (50 g)
Anchovies in oil 1.8 oz (50 g) - from the Cantabrian Sea (drained)
Prosecco to taste
Fine salt to taste
Extra virgin olive oil to taste
Parmigiano Reggiano PDO cheese 0.7 oz (20 g)
Water to taste - to cook the risotto
For the crunchy pepper powder
Crushed red pepper 12 tsp (60 g)
Vegetable oil to taste - for frying
For plating
Anchovies in oil 12 - from the Cantabrian Sea
Lemon peel 2
Chervil to taste - sprouts
Preparation

How to prepare Risotto with butter, anchovies, and crunchy peppers

To prepare the risotto with butter, anchovies, and crunchy peppers, start with the latter. Bring the seed oil to 355°F, immerse the peppers and fry them for a few seconds 1. Drain them well on straw paper 2 and once dry put them in the mixer 3

Operate the blades and blend to obtain a powder 4. Set aside and take care of the risotto: in a saucepan, pour the anchovies 5 and a bit of oil 6.

Let them melt at a gentle temperature, stirring with a wooden spoon 7, then add the rice 8, mix well and toast it 9.

Deglaze with a bit of Prosecco 10 and once the alcohol scent has evaporated, start wetting the rice with hot salted water 11. Continue to add a little at a time until the rice is cooked. Finally, with the heat off, stir in the cold fridge butter 12.

Add the parmesan as well 13 and mix well 14. Plate the rice and distribute pieces of anchovies on the surface 15.

Complete with the crunchy pepper powder 16, lemon zest 17, and chervil sprouts 18. Your risotto with butter, anchovies, and crunchy peppers is ready to be enjoyed!

Storage

The risotto with butter, anchovies, and crunchy peppers is ideal when consumed immediately; however, if there's any leftover, it can be stored in the fridge for a maximum of 2 days; freezing is not recommended.

Advice

With the crunchy pepper powder, you can enhance many different dishes: try a pinch on a burrata bruschetta, grilled vegetables, or on simple buttered linguine, it will transform any recipe!

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