Anchovy, courgette flower and burrata risotto
INGREDIENTS:
- 200 g Carnaroli rice
- 2 anchovy fillets
- 10 courgette flowers
- 2 burrata
- Lemon
- Extra virgin olive oil
- Black pepper
- Salt
Recipe with
BURRATA GIOIELLA
DIFFICULTY:
Medium
PREP TIME:
10 min
COOKING TIME:
50 min
SERVES:
2 - 3 people
METHOD
- After cleaning and washing the courgette flowers, chop them finely; then gently melt the anchovies in a saucepan with a drizzle of oil, add the rice, toast it, add boiling water or stock and cook.
- Halfway through cooking add the courgette flowers and, when the risotto is ready, stir in a drizzle of oil off the heat.
- Serve with a burrata in the centre, split in half, lemon zest and black pepper.
Recipe by @fraifornelli