risotto with white anchovies and colatura caramel

Name: Risotto with White Anchovies and Colatura Caramel
Prep time: 5 min
Cook time: 1 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: ## BEURRE BLANC; 10 tablespoon(s) butter, cut into 10 slices, divided; 1 medium onion, sliced; 3 clove(s) garlic, minced; 1/4 cup(s) dry white wine; 2 tablespoon(s) lemon juice; salt and pepper, to taste; ## COLATURA CARAMEL; 1/3 cup(s) sugar; 1 cup(s) plus 1 tbsp dry white wine, divided; 1 star anise; 1 tablespoon(s) colatura or fish sauce; ## RISOTTO; 5 cup(s) water; 2 tablespoon(s) better than bouillon lobster base; 1 1/4 cup(s) arborio rice; 2 tablespoon(s) dry white wine; 1 tablespoon(s) lemon zest; 2 cup(s) grated Parmigiano-reggiano cheese; salt, to taste; 12 white anchovies, drained and sliced, for garnish

1 Pinch 1 Photo

barbara lentz

beulah, MI

Updated on Sep 20, 2024

Colatura is an Italian form of fish sauce.

Rate

prep time 5 Min

cook time 1 Hr 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

BEURRE BLANC
10 tablespoons butter, cut into 10 slices, divided
1 medium onion, sliced
3 cloves garlic, minced
1/4 cup dry white wine
2 tablespoons lemon juice
salt and pepper, to taste
COLATURA CARAMEL
1/3 cup sugar
1 cup plus 1 tbsp dry white wine, divided
1 star anise
1 tablespoon colatura or fish sauce
RISOTTO
5 cups water
2 tablespoons better than bouillon lobster base
1 1/4 cups arborio rice
2 tablespoons dry white wine
1 tablespoon lemon zest
2 cups grated Parmigiano-reggiano cheese
salt, to taste
12 white anchovies, drained and sliced, for garnish

How To Make risotto with white anchovies and colatura caramel

Step 1

For the beurre blanc: Melt 1 tbsp butter in a saucepan over medium heat. Add the onion and garlic. Cook about 4 minutes. Add the wine and lemon juice and cook about 5 minutes. Remove from the heat and add the remaining butter one pat at a time until the sauce is smooth. pour through and fine mesh strainer and discard the solids. Set aside in the fridge.

Step 2

For the caramel: Stir together the sugar and 1 tbsp of the wine. Bring to boil and lower the heat to med. low and let cook undisturbed until golden about 10 minutes. Remove from heat and add the star anise and the rest of the wine. Return the caramel to the stove and stir and cook until reduced to about 1/4 cup. Set aside and let cool completely then remove the star anise.
Step 3

For the risotto.: Mix the water with the lobster base and bring to a boil. In another pan, toast the rice about 3 minutes. Add the wine and let most evaporate. Add a ladle of stock and cook stirring constantly until the water is absorbed. Repeat adding the stock until the risotto is cooked, about 25 minutes. Remove from heat and add the beurre blanc and lemon zest. Cover and let sit for 2 minutes. Add the Parmesan cheese and stir vigorously until glossy and soft. Taste and season with salt.
Step 4

Place the risotto in a bowl. Drizzle the caramel over the risotto and garnish with the anchovies.
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