Risotto, butter and anchovies | Cristoforo Trapani | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 280 g of Carnaroli rice
• 1 liter of mussel and clam cooking broth
• 400 g of mussels
• 400 g of clams
• 1 head of garlic
• 1 bunch of parsley
• 6 anchovy fillets in oil
• 8 fresh anchovies
• 20 g of cream
• 1 Sorrento lemon
• 40 g of dehydrated green sauce (parsley sauce)
• Extra virgin olive oil as needed
• Salt to taste
• 1 glass of white wine
• 250 g of sweet Normandy butter