Risotto with Radicchio and anchovy butter

By GialloZafferano · 60 min

Ingredients

Instructions

1. Desalt the salted anchovies in water for a few hours, depending on how salty they are, then chop them finely. Put them in a bowl with the softened butter and mix with a spatula to a creamy paste.
2. Wrap the anchovy butter in plastic wrap and refrigerate for about 30 minutes.
3. Heat the olive oil in a pan, add the breadcrumbs and toast until golden. Let them cool in a bowl.
4. Season the cooled breadcrumbs with the chopped garlic, grated Parmigiano Reggiano, chopped celery leaves, parsley leaves and lemon zest. Add salt and pepper and mix, then set aside.
5. Finely chop the shallot. Trim the tough base from the radicchio and slice it thinly.
6. In a saucepan, cook the shallot in the olive oil over low heat, add the radicchio, season with salt and pepper and cook for 5 minutes. Transfer the radicchio to a bowl.
7. In the same saucepan, toast the rice dry. Deglaze with the white wine and let it evaporate. Cook the rice, adding one ladle of broth at a time and waiting for each to be absorbed before adding the next.
8. After about 7 to 8 minutes, add the radicchio and season with salt. Continue cooking for another 7 to 8 minutes.
9. Remove from the heat and stir in the cold anchovy butter from the fridge, the grated Parmigiano Reggiano and stir until creamy.
10. Plate the risotto, top with the aromatic breadcrumbs and lemon zest, and serve.

Summarized from GialloZafferano's video. Watch it for the details.

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