Borage risotto with stracciatella and panettone – Danilo Angè
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Blender
- Pot
- Ladle
- Whisk
- Wooden spoon
- Measuring cup
- Kitchen scale
- Stove
- Mixing bowl
- Spoon
- Dropper
- Plate
- Colander
- Pan
Ingredients
- 100 g of shallot
- 480 g of Carnaroli rice
- 1 dl of white wine
- Vegetable broth
- 60 g of butter
- 90 g of grated Grana Padano Riserva
- 400 g of borage and its flowers
- 120 g of stracciatella
- 80 g of raspberries
- Anchovy extract
- 80 g of Loison panettone dust
- Extra virgin olive oil, salt, and pepper
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