Stefano Sforza's recipe: risotto, anchovies, fennel, mullet roe
Ingredients for 4 people
- 360 g Carnaroli rice Riserva San Massimo
- 150 g fresh anchovies
- 100 ml soy milk
- 120 l sunflower seed oil
- 60 g fresh fennel
- 1 fennel
- 1 lemon
- 120 g mullet roe
- 1.5 l water
- 10 g of anchovy colatura
Procedure
Wash and clean the fresh anchovies by removing the heads and bones. Wash and chop fresh fennel and combine with 60 g seed oil.
Wash the lemon and grate the peel to obtain the zest.
Marinate the anchovies for 40 minutes in the oil with the fennel and lemon zest.
Prepare the soy mayonnaise, adding the milk in a jug and whipping with the remaining seed oil with a mini-pimer or electric whisk as in a classic mayonnaise. Store in the refrigerator.
Boil the water in a small saucepan. Cut the fennel into brunoise. Place a handful of coarse salt in a frying pan. Add rice and toast until hot to the touch. Cook for 11 minutes, adding hot water as the risotto dries out, never overcooking.
Stir in soy mayonnaise, fennel brunoise, and anchovy drippings. Let stand with lid on for 2 minutes.
Return the rice to the heat, add a ladleful of boiling water and bring back to a simmer, then turn off again.
Dish composition
Grate the mullet roe at the base of the dish with a microplane. Drain the marinated anchovies from the oil and lay them on top of the roe, then add the rice and finish with a drizzle of the oil from the pan.
