adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy pangrattato risotto
0 Likes
Total Time:
55 minutes
Pangrattato: crunchy, flavorful breadcrumb topping.
Ingredients:
  • 1 lemon zest of
  • 3 dried bird's-eye chillies
  • 4 cloves garlic peeled
  • 6 good-quality salted anchovy fillets in oil
  • ½ large loaf ciabatta stale if possible, cut into chunks
  • 1 x
  • 700 ml organic vegetable or chicken stock hot
  • 50 g butter
  • 1 small handful Parmesan cheese freshly grated, plus a block for grating
Instructions:
  • In a food processor, blend lemon zest, dried chillies, garlic, anchovies, and bread chunks with a bit of anchovy oil until it resembles breadcrumbs. Heat a large frying pan with olive oil, fry the breadcrumbs until crispy, then drain on kitchen paper to cool. Prepare your basic risotto. In a saucepan on medium-high heat, pour in half the stock and all the risotto base. Bring to a gentle boil, then simmer until most of the stock is absorbed. Gradually add the rest of the stock until the rice is cooked to a creamy consistency. Be cautious not to overcook. Turn off the heat, mix in butter and Parmesan, adjust seasoning with salt and pepper as needed. Let the risotto rest for a minute covered. Serve directly from the pan or plate individually, garnish with pangrattato, Parmesan, and enjoy! Accompany with Italian white Verdicchio wine.

Similar Recipes