Ingredients for 2 people
Preparation time: 50 minutes
- Delicius Anchovies in olive oil, 20 g;
- Anchovies preserving olive oil, 20 g;
- Boiled potatoes;
- Sun dried tomatoes, 40 g;
- Peeled almonds, 40 g;
- Turnip greens (boiled), 200 g;
- Carnaroli rice, 160 g;
- Pecorino Romano cheese, 30 g;
- Butter, 30 g;
- Blond onion, ½;
- Black pepper;
- Extra virgin olive oil;
- Vegetable broth, 400 ml;
- White wine, ½ glass.
- Sauté the chopped onion in a saucepan with a base of extra virgin olive oil. Add the rice and toast it for 2-3 minutes over high heat.
- Add salt, mix well, pour in the white wine and let the wine evaporate.
- Add vegetable broth and cook over medium heat, keeping the rice well covered with boiling broth.
- In the meantime, blend the outer leaves of the turnip greens with extra virgin olive oil, salt and, if necessary, a drop of water or broth: you should obtain a very smooth sauce, but not too liquid. You can also pass the sauce through a sifter to remove any fibrous part that remains.
- Blend the almonds with a little oil, water, salt and pepper.
- Blend the sun-dried tomatoes with their preserving oil, salt and pepper.
- Blend the anchovies with their preserving olive oil and a few cubes of boiled potato to thicken the sauce.
- Put the three sauces in separate bottles, then set aside the turnip purée.
- When the rice has cooked add in the turnip purée, butter, pecorino romano cheese, a dash of white wine vinegar and freshly ground pepper.
- Let the rice settle for 1 minute to allow the flavors to blend together.
- Serve on a plate and garnish the risotto with many small dots of the previously prepared sauces.
- Decorate the center of the plate with a rolled anchovy fillet.