Risotto with tomato water, plankton, capers, anchovies, basil | Chef Recipes | Reporter Gourmet S.r.
Risotto with tomato water, plankton, capers, anchovies, basil | Matteo Metullio and Davide De Pra
Keywords
- Capers
- Plankton
- Anchovies
- Basil
- Water
- Tomato
- Risotto
- Risotto with tomato water
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Ingredients
- 500 g of San Marzano tomatoes
- 500 g datterini tomatoes
- 8 Cantabrian anchovy filets
- 250 g of basil leaves
- Extra virgin olive oil
- 20 ml sunflower seed oil
- 200 g carnaroli rice
- Vegetable broth
- Butter
- Parmigiano cheese
- White wine
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