Risotto with stracchino cheese, broccoli and anchovies
"Risotto with stracchino cheese, broccoli, and anchovies is an unexpected explosion of flavors! The creaminess of the stracchino cheese blends with the delicacy of the broccoli and the savory taste of the anchovies in a first course that will win over your palate. Prepare this **risotto with stracchino cheese, broccoli, and anchovies** in just 50 minutes for an unforgettable culinary experience."
Dietary Information
Servings:
- 1
To prepare the risotto with stracchino cheese, broccoli and anchovies, first clean the broccoli, take 4 larger florets, in total about 100 g 1 and divide in half 2 . Add the green leaves to the florets 3 .
- 2
Blanch for 4 minutes 4 , drain 5 and cool in a bowl with ice water 6 , drain again and set aside.
- 3
Meanwhile, divide the rest of the broccoli into florets; then peel the stem and cut it into pieces. Blanch the remaining part of the broccoli for 10 minutes 7 and cool in ice water. Drain 8 , transfer everything to a tall container and season with oil 9 .
- 4
Season with salt 10 and blend with an immersion blender 11 until you get a creamy and homogeneous mixture 12 and set aside.
- 5
In a pan, heat oil and garlic then add the broccoli florets and leaves blanched previously 13 . Season with salt 14 , add the chili pepper in rings 15 and sauté for a few minutes, set aside.
- 6
In a pot, heat a tablespoon of oil, add the rice 16 and toast, stirring often. Wet with hot water or hot vegetable broth 17 until covered. Bring the rice to cooking by adding more liquid as needed. When the rice is cooked, turn off the heat and add the stracchino cheese 18 .
- 7
Season with salt and pepper 19 , pour in a drizzle of oil 20 and stir. Plate the rice and put a spoonful of broccoli cream in the center 21 .
- 8
Place the florets and leaves of the sautéed broccoli on the cream 22 . Complete with the anchovy fillets 23 . The risotto with stracchino cheese, broccoli and anchovies is ready to be served 24 .
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