Risotto with stracciatella and tomatoes

Published on May 18, 2019

The risotto with stracciatella and tomatoes is really delicious. This is a first course easy to prepare and perfect to prepare for summer thanks to the fresh mix of flavors. The taste is buttery, the stracciatella combines perfectly with the sweet sour taste of the dried tomatoes and goes to dampen the strong flavor of the anchovies, for a final result that is unmatched! Fragrant, creamy and rich in flavor, I totally recommend trying it 😉

Peel the shallot and chop it finely, then let it brown in a pan with oil, together with half the anchovies and chop coarsely.
When the anchovies are dissolved, add the rice and toast for a couple of minutes, stirring often.

So let's start the cooking with the hot broth, stirring constantly, adding more broth as it is absorbed.
When the rice is cooked but still slightly al dente and the consistency is well creamy, remove from the fire.
Stir with the stracciatella, and let it rest for a couple of minutes.

Then cut the dried tomatoes into thin slices and add to the risotto, keeping aside a few pieces for decoration.
Sampled and evaluated, if there is no need to add salt (anchovies and tomatoes are salty, so it should not be needed, but it also depends on personal taste).

Serve the risotto with stracciatella and tomatoes, decorated with anchovies and tomatoes left over and serve.


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