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Spicy Pangrattato Risotto

Information

Spicy Pangrattato Risotto Image

Category

Italian, Main Courses

Specialty

Everyday Menu, Breakfast,

Tags

Risotto Food Recipes, Spicy Rissoto Recipes, How to cook Rissoto

Info

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 8 bowls

Description

The rice is cooked so simply that the flavours come out beautifully, and then you get these amazing crispy breadcrumbs on top which are a real shake-up of the senses with their crunch against the incredibly soft rice.

Preparation

Ingredients

 

zest of 1 lemon
dried bird's-eye chillies
cloves of garlic, peeled
6 good-quality salted
anchovy fillets in oil
1
/2 a large ciabatta loaf, stale if possible, cut into chunks
olive oil
1 x basic risotto recipe
around 700ml/11/4 pint
hot vegetable or chicken stock
1
00g/31/2 oz butter
1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating
sea salt and freshly ground
black pepper

 

How Tos & Summary

Cooking Steps

 

Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy tin until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool.
 
Make your basic risotto recipe. Place a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.
 
Turn off the heat, beat in your butter and Parmesan, check the seasoning and add a little salt and pepper if needed. Don't be too generous with the salt because the pangrattato has salt in it too and you don't want to overdo it!
 
Place a lid on the pan and leave the risotto to rest for a minute. You can now take the pan to the table so that everyone can help themselves, or divide the risotto between individual serving plates and sprinkle the pangrattato over the top. Place a block of Parmesan on the table with a grater and tuck in.

 

Summary

It's a recipe that can be made really cheaply, but when you're eating it you'd never believe that was the case. It just works. Wine Suggestion : Italian white - Verdicchio

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Comments

Chef

sandra's picture
Joined: 22-Oct-2008

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Tips

  • Yoghurt is a good source of calcium especially for women. Eat low fat yoghurt to control your weight.