Lemon and Arënkha Msc Risotto With Anchovy-Fried Crumbs
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.
Total Steps
12
Ingredients
16
Tools Needed
4
Ingredients
- 3 tablespoons olive oil (for crumbs)
- 2 slices small country-style white bread, torn into pieces
- 1 small very dried red chilli, deseeded and finely chopped
- 1 tin 50g anchovy fillets in olive oil, drained, finely chopped (oil reserved)
- 1 tablespoon olive oil (for risotto)
- 1 medium onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 500 ml fish stock
- 340 g Carnaroli or Arborio risotto rice
- 180 ml white wine
- 1 tablespoon lemon juice
- 1 jar 55g Arënkha MSC
- 1 heaped tablespoon roughly chopped flat-leaf parsley
- 42 g butter
- salt
- freshly ground black pepper
Instructions
Step 1
For the anchovy-fried crumbs: Put 3 tablespoons olive oil and the oil reserved from the anchovies into a medium frying pan over moderate heat.
Step 2
Add the torn bread pieces, chopped anchovies, and deseeded and finely chopped chilli. Stir constantly for 4-5 minutes until golden brown.
Step 3
Set the anchovy-fried crumbs aside.
Step 4
For the risotto: Put 1 tablespoon olive oil in a large frying pan over a lowish heat. Add the medium peeled and finely chopped onion and the peeled and crushed garlic and cook very slowly for about 15 minutes without colouring, stirring occasionally.
Step 5
Heat the fish stock in a saucepan over a low temperature.
Step 6
Add the Carnaroli or Arborio risotto rice to the onions, stir to coat with the oil, for about 1 minute.
Step 7
Turn up the heat a little and add the white wine, stirring until evaporated.
Step 8
Add a ladleful of hot stock to the rice, stir, and turn down to a simmer so the rice doesn’t cook too quickly on the outside.
Step 9
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.
Step 10
Remove the risotto from heat.
Step 11
Next, add the lemon juice, 55g jar Arënkha MSC, and roughly chopped flat-leaf parsley. Finally, beat in the butter and season well with salt and freshly ground black pepper.
Step 12
Serve the risotto, sprinkled with the anchovy-fried crumbs.