Recipe by Cristoforo Trapani: Risotto, butter and anchovies
Ingredients for 4 people
280 g of Carnaroli rice
1 liter of mussel and clam cooking broth
400 g of mussels
400 g of clams
1 head of garlic
1 bunch of parsley
6 anchovy fillets in oil
8 fresh anchovies
20 g of cream
1 Sorrento lemon
40 g of dehydrated green sauce (parsley sauce)
Extra virgin olive oil as needed
Salt to taste
1 glass of white wine
250 g of sweet Normandy butter
Method
For the cooking fumet
Open mussels and clams in a pan with oil, garlic, and parsley stems. Bring a head of garlic to high temperature and add well-washed clams and mussels. Let them cook for a few seconds and then deglaze with white wine. Cover with a lid and let them cook until the shells open. Strain the resulting liquid well.
Separate the shellfish from the shells and then toast the shells again in new oil, this time deglazing with water. Let it simmer over moderate heat for 15 minutes. Strain this broth as well and combine it with the previously obtained liquid.
For the parsley sauce (bagnetto verde)
Heat 80 ml of extra virgin olive oil in a pan, add two grams of clean and chopped garlic, and 40 grams of parsley leaves. Add 240 ml of water and blend everything in a blender for 4 minutes at maximum speed, adjusting with 5 grams of salt. Strain the mixture.
For the bagnacauda
Melt the anchovy fillets in abundant oil along with 2 grams of chopped garlic. Blend everything in a blender, adding half a glass of liquid cream.
For the anchovies
Break down and fillet the anchovies. Prepare a square with 2 anchovy fillets for each portion.
For the rice
Toast the rice in a little oil and a pinch of salt. Once it's heated, deglaze with a small amount of white wine. Once the wine has evaporated, add the cooking broth gradually until the rice is cooked, which should take about 13 minutes.
Finish the risotto by stirring in the parsley cream and butter until creamy.
Plating
Plate as quickly as possible to prevent the temperature from dropping too much. Place the risotto on the plate, then add a layer of bagnacauda and a layer of dehydrated green sauce on top. Position the square of anchovy fillets in the center and finish with a sprinkle of grated lemon zest.
Photos by Lido Vannucchi
