Carnaroli rice with cream of anchovies, cardoons and pecorino
Time: 30/40 min.
Category: First Course
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.