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Risotto with stracciatella and tomatoes

Risotto with stracciatella and tomatoes

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Risotto with stracciatella and tomatoes recipe of 18-05-2019

The risotto with stracciatella and tomatoes it's really yummy. It is a very simple first course to prepare and perfect to prepare for the summer thanks to the fresh mix of flavors. The buttery taste of the stracciatella goes perfectly with the sweet sour of dried tomatoes and softens the strong flavor of the anchovies, for a final result that is unrivaled! Fragrant, creamy and full of flavor, I absolutely recommend you try it;)


How to make risotto with stracciatella and tomatoes

Peel the shallot and chop finely, then brown it in a pan with the oil, together with half coarsely chopped anchovies.
When the anchovies are melted, add the rice and toast it for a couple of minutes, stirring often.

Then start cooking with the hot broth, always stirring, adding more broth as it is absorbed.
When the rice is cooked but still slightly al dente and the consistency very creamy, remove from heat.
Stir in the stracciatella and let it rest for a couple of minutes.

Then cut the dried tomatoes into thin slices and add them to the risotto, keeping a few pieces aside for decoration.
Taste and evaluate if you need to add salt (anchovies and tomatoes are salty, so it shouldn't be needed, but it also depends on personal tastes).

Serve the risotto with stracciatella and tomatoes, decorate with the remaining anchovies and tomatoes and serve.

Video: Sausage Risotto. Gennaro Contaldo (May 2022).