Pecorino risotto with chicory, raw anchovy colatura and raspberry vinegar jelly | Oliver Glowig | Ch

Ingredients

• 1 hen (1 kg)
• 50 g white onion
• 20 g carrots
• 30 g leek
• 10 g coarse salt
• 2 g black pepper
• 3l water
• 200 g of chicory
• 320 g rice (Carnaroli)
• 20 g shallots (brunoise)
• 2l chicken broth
• 80 g butter
• 60 g grated Pecorino cheese
• 1 tablespoon of extra virgin olive oil
• 200 g fresh anchovies
• Salted anchovy sauce (colatura) to taste
• 200 ml water
• 100 g raspberry vinegar
• 6 g agar agar
• 1 g fine salt
• 3 gelatin leaves
• 100 g chicory
• salt, pepper and olive oil to taste