Carnaroli rice with cream of anchovies, cardoons and pecorino


Rice: Carnaroli
Time: 30/40 min.
Difficulty: Easy
Category: First Course


Yield: 4 servings

320 g Carnaroli Tenuta Castello Rice; 2 tablespoons of cream of anchovy soup; 1 large hunchback cardoon; 30 g of not-too-aged pecorino; 1 tablespoon of butter.


Wash, clean and cut the cardoon stalk into 4-5 cm pieces. Boil for 5 minutes.  Sauté the rice with a mixture of extra-virgin olive oil and butter in a deep frying pan.  Add 2 cups of the broth and simmer, stirring, until most of the liquid has been absorbed. Add another cup of broth and cook for 5 minutes, stirring.  Halfway through the cooking time add the remaining cardoons.  When the risotto is cooked, remove from heat and add the cream of anchovy, pecorino and butter.  Serve with a dusting of black pepper.