Butter and anchovy risotto
<h4>Ingredients for 4 people</h4>
<p>280 g Carnaroli rice <br /> 1 lt of mussel and clam fumet <br /> 400 g mussels <br /> 400 g clams <br /> 1 head of garlic <br /> 1 bunch of parsley <br /> 600 grams of anchovies in oil <br /> 8 fresh anchovies <br /> 20 g of cream <br /> 1 Sorrento lemon <br /> 40 g of dehydrated green (parsley) sauce <br /> 100% Italian extra virgin olive oil to taste <br /> Salt to taste <br /> 1 glass of white wine <br /> 250 of Sweet Normandy butter</p>
FOR THE FUMET
Open up the mussels and clams in a pan with garlic, oil and the parsley stems. Bring the head of garlic to a high temperate then add the well-washed clams and mussels. Let everything cook for a few seconds and then steam with white wine. Cover with a lid and leave until the shells open. Filter the extracted water well. Separate the molluscs from the shells and then brown the latter once more in fresh olive oil, this time blending with some water. Keep it on a moderate heat for 15 minutes. Filter this base by adding the water obtained prior.
FOR THE GREEN (PARSLEY) SAUCE
In 80 ml of 100% Italian extra-virgin olive oil, brown two grams of peeled and chopped garlic and 40 grams of destemmed parsley. Add 240 ml of water and mix in a blender for 4 minutes at maximum speed, adjusting the taste with 5 g of salt. Sieve the mixture.
FOR THE BAGNA CÀUDA
Melt the preserved anchovies in abundant oil, adding 2 g of chopped garlic. Mix the lot in a blender, adding half a glass of liquid cream.
FOR THE ANCHOVIES
Break up and slice the anchovies. Prepare a square form with 2 layers of anchovies for each portion.
FOR THE RICE
Toast the rice in a little oil with a pinch of salt. Once warm, soften with dash of white wine and, once evaporated, wet with the fumet, allowing it to cook for around 13 minutes. Stir the parsley cream and butter into the risotto.
COMPOSITION OF THE PLATE
Plate as fast as possible so as to ensure the temperature does not drop too much, serving the risotto over the Bagna Càuda, adding a layer of dehydrated green sauce. Position the anchovy square in the middle and finish with a grated lemon zest.