Creamy risotto with pesto, fried artichokes and anchovies
- Ingredients 2 people
- Difficulty medium
- Ready in 45 minutes
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
Process
How to make : Creamy risotto with pesto, fried artichokes and anchovies- Clean the Artichokes: cut off the top part of the flower (the one with the most thorns) and part of the stem (leave about 4 cm). Now remove the outer leaves, down to the lightest ones, and trim the stem with a small knife. Cut the remaining artichoke in half lengthwise and remove the inner fluff with a small knife. Then slice it lengthwise and place the resulting slices in cold water with a lemon squeezed inside to prevent oxidation.
- With the artichoke waste parts (make sure they have no thorns), make a broth by simmering them in hot salted water for about 15 min. Also put in a little lemon.
- Toast the rice without fat, and when it is hot, add a ladleful of the artichoke broth, then add the Rizzoli Cantabrian Sea Anchovy Filets in small pieces and stir until chopped.
- Continue preparing the risotto by adding the artichoke broth. Meanwhile, heat the frying oil. Dry the artichokes well and dredge them in flour.
- For the pesto: put washed and dried basil leaves in the blender glass until 3/4 full. Then a pinch of soulless garlic, about 6 tablespoons of Parmigiano, 2 tablespoons of pine nuts and plenty of oil. Operate the blender for about 1 minute; you should have a smooth mixture with a fairly smooth consistency. Taste and adjust the salt if necessary. Place in an airtight glass and cover with evo oil to preserve.
- When the oil is hot around 180° place the artichokes a few at a time and fry them until they are colored. Then drain them on paper towels.
- Finish cooking the rice with the heat off: put in the basil pesto, and butter flakes and additional Parmesan. Taste and check the degree of savoriness; if it lacks salt, add Parmesan or a pinch of salt.
- Serve the risotto with the fried artichokes on top and a Rizzoli Anchovy of the Cantabrian Sea!This recipe was prepared for us by our Taste Ambassador @salsaemerende.it.
