Italian
Risotto with Rapini and Anchovy Sauce
by Chef in Camicia · 306K subscribers on YouTube
A sustainable risotto that uses the often discarded outer leaves and stems of rapini, combined with three flavorful sauces: anchovy, sun-dried tomato, and almond. The anchovy sauce, made with Delicius anchovy fillets and their preservation oil, is the star of the dish.
- Difficulty
- medium
Ingredients
13 items- Delicius Anchovy FilletsFor the anchovy sauce
- Oil From Preserved AnchoviesFrom the anchovy fillets; used in the anchovy sauce
- Boiled PotatoFor the anchovy sauce; boiled and added to thicken
- Sun-Dried Tomatoes In OilFor the sun-dried tomato sauce
- Oil From Preserved Sun-Dried TomatoesFrom the sun-dried tomatoes; used in the sun-dried tomato sauce
- AlmondsFor the almond sauce; soaked in warm water for 1 hour before blending
- OnionFor the risotto; finely chopped
- Olive OilFor sautéing and for the rapini pesto
- Rice (Arborio or Carnaroli)For the risotto
- Salted WaterHot water, lightly salted, for cooking the risotto
- SaltTo taste for the rapini pesto and risotto water
- Broccoli Rabe (Outer Leaves And Stems)Outer leaves and stems, boiled and blended for the pesto
- White Wine (Optional)(optional) — For deglazing the risotto; water can be used instead
Method
- Prepare the anchovy sauce: blend anchovy fillets with their preservation oil and a little boiled potato until smooth.
- Prepare the sun-dried tomato sauce: blend sun-dried tomatoes with their preservation oil until smooth.
- Prepare the almond sauce: soak almonds in warm water for one hour, then drain and blend until smooth without adding extra water.
- Cook the rapini leaves: boil the outer leaves and stems of rapini in salted water for 5 minutes, then drain and blend with olive oil, salt, and a little water to make a pesto.
- Cook the risotto: sauté finely chopped onion in olive oil. Add rice and toast for a minute. Deglaze with a splash of white wine or water. Cook the rice with lightly salted hot water, stirring often, until al dente.
- A few minutes before the risotto is ready, stir in the rapini pesto until well incorporated.
- Serve the risotto and garnish with the three sauces: anchovy, sun-dried tomato, and almond.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
