Lemon and Arënkha Msc Risotto With Anchovy-Fried Crumbs

Ingredients

for the anchovy-fried crumbs
2 smalls slices country-style white bread, torn into pieces
1 small very dried red chilli, de-seeded & finely chopped
1 50g tin anchovy fillets in olive oil, drained, finely chopped & the

Preparation

1
For the lemon & Arënkha MSC risotto
2
Tblsp olive oil
3
Medium onion, peeled & finely chopped
4
Clove garlic, peeled & crushed
5
Ml (1¼ pts) fish stock
6
G (12oz) Carnaroli or Arborio risotto rice
7
Ml (6floz) white wine
8
Tblsp lemon juice
9
X 55g jar Arënkha MSC
10
Heaped tblsp roughly chopped flat-leaf parsley
11
G (1½ oz) butter
12
Salt & freshly ground black pepper

 



Comments

Chris Edwards's picture

make this page printable, or make it so it will email me a printable version!!

this is useless to me as i am NOT going to write this whole recipe out by hand :( :(

no joy! :(

About

Anchovy-fried crumbs - put olive oil and oil from anchovies into a medium frying pan over moderate heat. Add the bread, chopped anchovies & chilli and stir constantly for 4-5 minutes until golden brown. Set aside.
Risotto - put olive oil in large frying pan over a lowish heat, add the onion and garlic and cook very slowly for about 15 mins without colouring, stirring occasionally. Heat stock in a pan over a low temperature. Add the rice to the onions, stir to coat with the oil, for about 1 min. Turn up heat a little and add white wine, stirring until evaporated. Add a ladleful of hot stock to the rice, stir & turn down to a simmer so the rice doesn’t cook too quickly on the outside. Continue adding ladlefuls of stock, stirring frequently, allowing the stock to be absorbed before adding the next. This will take 15-20 minutes. Check to see if the rice is cooked – it should still have some ‘bite’ to it. Remove from heat. Next, add lemon juice, Arënkha MSC, parsley, and, finally, beat in the butter and season well. Serve, sprinkled with the anchovy-fried crumbs.

Yield:

4

Added:

Thursday, December 10, 2009 - 3:55pm

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