Risotto with leaking with bread, butter and from Cetara : rice, ingredient for anything from Campania, illuminated by anchovy juice and seasoned with bread crumbs, butter and from Cetara, at the bottom of a very slight smell of thyme and lemon. My heart dish on the ground of fire, the contest organized to remember that Campania is literally a land of fire, where fire is the passion, love, the vitality, the warmth of the Sun, The Caress of the wind, the breath of the sea. From all this fire are excellent products that, just handle them with the same love and passion, translate into perfect dishes, in aromas that will imprison and don't let you go, in balance always on thread of salinity of those lands. You may have guessed, If you follow this blog, I love many products from Campania, from tomatoes to mozzarella, through pouring from Cetara, the lemons of Amalfi, Gragnano pasta, the wines that it produces. Here I decided to match some products that I love, and in particular from leaking, the anchovies and lemons, to an ingredient that has very little to do with Campania: rice. To prove that is by knowledge and excellence that are born from the encounter between two unforgettable things. I chose not to use bouillon but milk and water to cook the risotto, so that the flavors remain flat. Of course one must not put salt in any of the preparations.
RISOTTO POURING WITH BREAD, BUTTER AND ANCHOVIES OF CETARA
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INGREDIENTS
- FOR RICE:
- 320 grams of Carnaroli or Arborio rice
- 4-5 tablespoons pouring from Cetara
- 1 teaspoon finely chopped fresh garlic
- 25 grams of clarified butter (or 4 Tablespoons extra virgin olive oil)
- 15 grams of butter
- freshly ground pepper as required
- 100 ml fresh whole milk
- a teaspoon of lemon zest of Amalfi
- FOR BREAD CRUMBS:
- 4 tablespoons of grated bread stale
- 15 grams of butter
- 2 from Cetara, desalinated
- lemon thyme as required
- an anchovy fillet, cut into strips for garnish
PROCEEDINGS
Put in a casserole the 25 grams of clarified butter, melted down and add the garlic, finely chopped: do that wither simmered joining if necessary a little hot water, until it becomes transparent (It will take about 10 minutes), then add the rice and toast it mixing it continuously for 5 minutes. Add the milk and bring to a boil, then cook the risotto gradually adding hot water. As the rice cooks, start adding the anchovy: start with 3 tablespoons and sample. I am coming to 5, but 4 might be a good compromise.
While the risotto is cooking, put 15 grams of butter in a pan and let them melt, then add the anchovies Cetara, wash, boned, Rinse and coarsely chopped: in contact with the hot butter the anchovies melt. At this point, add the breadcrumbs and stir until it has absorbed all the butter. Add the lemon thyme and toast the crumbs, stirring constantly, over low heat, until they are golden brown. Allow to cool: will become crispy.
When the risotto is the wave, remove from the heat and stir with the remaining butter. Season with ground black pepper and lemon zest of Amalfi.
Composition of the dish: serve the risotto garnished the dish with two strips of bread crumbs, butter and anchovies, Garnish with 2 threads from Cetara cut into strips and fresh thyme and serve.
THE PAIRING: A wine that comes from Irpinia, which has at its base the vine Coda di Volpe Doc, It is our suggestion for this dish by intense flavors. We chose the wine calledBlack Bellona, produced by the company Estate Pepper: is a very strong scents of white Apricot and pineapple, with a round taste of fruit, full bodied and with a resolute persistence.
