Risotto with turnip tops with anchovies and garlic sauce
Craving a taste of Italy? Our Risotto with turnip tops, anchovies, and garlic sauce is a flavor explosion that's ready in just 40 minutes! This easy risotto recipe, enriched with crumbled taralli, is the perfect Mediterranean diet recipe for a quick and satisfying pescatarian meal. Discover how to make this incredible turnip tops risotto tonight!
Dietary Information
Servings:
- 1
To prepare the risotto with turnip tops with anchovies and garlic sauce, first peel the garlic cloves. In a saucepan, pour 150 g of milk, add the garlic 1 and bring to a boil. Drain with a slotted spoon 2 and put the garlic in a small bowl 3. Eliminate the boiled milk and pour another 150 g of milk, repeating the same procedure 3 more times.
- 2
At the end of this process, transfer the garlic cloves to a jar together with 50 g of milk 4, then blend 5 until you get a smooth sauce 6. Cover with plastic wrap and keep in the refrigerator until ready to use.
- 3
Clean the turnips by separating the tops from the leaves 7. Blanch the leaves in boiling salted water for a few minutes 8, then drain and cool in ice water 9.
- 4
Blanch the tops in the same water 10, then drain and cool in ice water 11. Keep the cooking water warm, it will be used to cook the rice. Transfer the turnip leaves to a jar 12.
- 5
Add the oil 13, then season with salt and pepper 14 15.
- 6
Blend 16 until you get a smooth and homogeneous sauce 17. Pour the oil into a pan and add the turnip tops 18.
- 7
Season with salt and pepper 19 and sauté over high heat for a few minutes 20. In a saucepan, toast the rice dry for a few minutes 21.
- 8
Deglaze with white wine 22 and let all the alcohol evaporate, then wet with the hot cooking water 23 until the rice is covered by three fingers; it will take about 1 liter of liquid. Cook the rice keeping it quite dry 24.
- 9
Turn off the heat and add the turnip top sauce 25, then stir in the cold butter in small pieces 26 and the Parmigiano Reggiano 27.
- 10
Mix everything well 28. Plate the risotto, garnishing with the whole turnip tops 29 and a spoonful of garlic cream 30.
- 11
Complete with 2-3 anchovy fillets 31 and the crumbled taralli 32. Your risotto with turnip tops with anchovies and garlic sauce is ready to be enjoyed 33!
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