Description
This risotto from the chefs of the restaurant from a Michelin star - Giovanni Grasso and Igor Macchia. I'm very interested in the recipe, and loved our family.
Ingredients
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Figure
150 g
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Red sweet pepper
1 piece
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Butter
60 g
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Shallots
1 piece
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Parmesan
4 Tbsp
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Parsley
1 coup
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Olive oil
4 Tbsp
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Dry white wine
50 ml
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Broth
250 ml
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Anchovies
7 piece
Cooking
1. Pepper bake in the oven to tan, put in a bag for 10 minutes. Then peel, remove seeds, place in a bowl of a blender and blend.
2. For the sauce in the bowl of a blender put the parsley, Parmesan and anchovies, punching blender, little by little pouring the oil.
3. Onion cut into small dice. In a pan melt the butter (20g), add the olive and fry the onions until transparent.
4. Then in a pan add rice, and fry until semi transparent figure.
5. Then pour in the wine, stirring until wine has evaporated. Then gradually pour the hot broth, stirring constantly.
6. Then add the pepper mixture, stir, add rest of butter, stir, add Parmesan, mix well.
7. Ready risotto arrange on plates, garnish with sauce and anchovies. Bon appetit!
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