Lemon And ArëNkha Msc Risotto With Anchovy-Fried Crumbs Recipe

Name: Lemon And ArëNkha Msc Risotto With Anchovy-Fried Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 country style white bread smalls slices, torn into pieces; 1 red chilli small very dried, de-seeded & finely chopped; 50 grams anchovy fillets in olive oil, drained, finely chopped & the; 1 tablespoon olive oil; onion Medium, peeled & finely chopped; clove garlic peeled & crushed; 1 1/4 pints fish stock; 12 ounces carnaroli rice; 6 fluidounces white wine; 1 tablespoon lemon juice; flat leaf parsley Heaped tblsp roughly chopped; 1 1/2 ounces butter; salt; freshly ground black pepper

Servings: persons

3 tablespoons olive oil
2 country style white bread smalls slices, torn into pieces
1 red chilli small very dried, de-seeded & finely chopped
50 grams anchovy fillets in olive oil, drained, finely chopped & the
1 tablespoon olive oil
onion Medium, peeled & finely chopped
clove garlic peeled & crushed
1 1/4 pints fish stock
12 ounces carnaroli rice
6 fluidounces white wine
1 tablespoon lemon juice
flat leaf parsley Heaped tblsp roughly chopped
1 1/2 ounces butter
salt
freshly ground black pepper

1
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.
2
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, Arenkha MSC, parsley, and, finally, beat in the butter and season well. Serve, sprinkled with the anchovy-fried crumbs.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 country style white bread smalls slices, torn into pieces, 1 red chilli small very dried, de-seeded & finely chopped, 50 grams anchovy fillets in olive oil, drained, finely chopped & the, and more.

Yes, Lemon And ArëNkha Msc Risotto With Anchovy-Fried Crumbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon And ArëNkha Msc Risotto With Anchovy-Fried Crumbs

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