Risotto with butter, anchovies, and crunchy peppers - Italian recipes by GialloZafferano
Risotto with butter, anchovies, and crunchy peppers is a gourmet first course for a romantic dinner.
Ingredients
- Vialone nano rice 1 ⅔ cup
- Butter 1.75 oz
- Anchovies in oil from the Cantabrian Sea (drained) 1.8 oz
- Prosecco to taste
- Fine salt to taste
- Extra virgin olive oil to taste
- Parmigiano Reggiano PDO cheese 0.7 oz
- Water to cook the risotto to taste
- Crushed red pepper 12 tsp
- Vegetable oil for frying to taste
- Anchovies in oil from the Cantabrian Sea 12
- Lemon peel 2
- Chervil sprouts to taste
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