Creamy risotto with pesto, fried artichokes and anchovies | Rizzoli
Creamy risotto with pesto, fried artichokes, and anchovies – perfect for a special dinner. Easy to make in 45 mins. Try it now!
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Ingredients
- 180 g Carnaroli Rice
- 4 Fillets of Anchovies from the Cantabrian Sea in 100% Italian oil
- 2 tablespoons Basil pesto
- 2 Thorny artichokes
- as required Flour
- as required Butter
- as required Frying oil
- as required Parmesan cheese
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