Broccoli and anchovy risotto

For 4 Servings

• 1 + 1/2 cups Carnaroli rice (320 g)
• 2 + 1/2 cups fresh broccoli florets (300 g)
• 30 anchovy fillets in oil
• 1 shallot, finely chopped
• 4 cups vegetable broth (1 liter)
• Extra virgin olive oil, as needed
• 3 + 1/2 tbsp dry white wine (50 ml)
• Salt and pepper, to taste
• 1 garlic clove
• 1 fresh or dried chili pepper
• 1/4 cup sour cream (60 g)

• Clean the broccoli and separate into florets. Boil them in salted water for about 5 minutes until tender but still slightly crisp. Drain, set aside 20 florets for garnish, and blend the rest into a smooth, creamy puree.
• In a wide saucepan, heat 4 tbsp of olive oil over medium heat. Add the finely chopped shallot and sauté until translucent.
• Add the garlic and chili pepper to the pan and cook for 2 minutes to infuse the oil. Remove the garlic and chili pepper.
• Stir in the rice and toast it for 1–2 minutes, stirring frequently, until the grains become slightly translucent.
• Deglaze with white wine and let it evaporate completely.
• Gradually add the hot vegetable broth, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. Continue for about 10 minutes.
• About 5 minutes before the rice is fully cooked, stir in the broccoli puree and mix well.
• Once cooked, remove the risotto from the heat. Stir in the chopped anchovies, a drizzle of olive oil, and mix until creamy.
• Serve the hot risotto topped with a dollop of sour cream, the reserved broccoli florets, and a few anchovies for garnish.

Enjoy your meal!