Broccoli and Anchovies Risotto

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Broccoli and Anchovies Risotto
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it de es fr br
  • Gluten Free
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 30 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Broccoli and anchovy risotto really shows off how Northern Italy does comfort food with a twist. You know, it combines the sweet taste of broccoli with the salty kick of anchovies, and it just works. Really. The broccoli gets used in two ways—some is blended into a creamy sauce that coats each rice grain, while the rest stays as little crispy bits. And this mix of textures gives each bite a fun, never-boring twist. The rice stays nice and tender as it cooks, which is great.

The broccoli risotto base feels pretty light. But then, those little pops of anchovy flavor add a surprising depth that makes people want more. A dollop of sour cream (or panna acida, as they say in Italy) at the end gives it a fresh touch that balances everything out. It’s the kind of Italian risotto recipe that feels kinda fancy but still super cozy—perfect for a weeknight or when you want something different at a small gathering.

Regional twists on broccoli and anchovy risotto pop up in places like Lombardy or Piedmont, where they might use broccoli romanesco or grate in some pecorino for richness. Thing is, no matter the version, you get that combo of moist rice, punchy anchovy, and light, almost tangy brightness from the sour cream. And people just love how a creamy risotto like this feels both refined and down-to-earth. It’s the kind of dish that makes even a regular dinner feel like a celebration. Seriously good.

Those little pieces of broccoli—some golden and a bit crispy, others just melting into the rice—make every bite different. You hear about a lot of easy risotto recipes, but this one gives you both flavor and texture, for real. Trying out other variations, like adding different cheeses or local Italian greens, is a fun way to change it up while sticking to the same vibe. When you serve up a bowl of anchovy risotto like this, people notice the care that went into it, and it always gets the table talking. Can't go wrong with that.

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INGREDIENTS
Carnaroli rice 1.6 cups (320 g)
Broccoli 10.6 oz (300 g) - to clean
Anchovies in oil 30 fillets
Shallot 1
Vegetable broth 4 ¼ cups (1 l)
Dry white wine 1.7 oz (50 ml)
Garlic 1 clove - poached
Fresh chili pepper 1
Extra virgin olive oil to taste
Salt to taste
Sour cream 4 tbsp (60 g)
Preparation

How to prepare Broccoli and Anchovies Risotto

To prepare the broccoli and anchovies risotto, first clean the broccoli by cutting the florets 1, then divide them in half 2. Finely chop the shallot 3.

Cook the broccoli in salted boiling water for 5 minutes 4, then drain them 5. Set aside 20 florets for plating; transfer the rest to a pitcher and add a bit of water 6.

Blend with an immersion blender 7 until a smooth and homogeneous cream is obtained 8. In a pot, heat the oil over medium heat, then add the shallot 9 and sauté for a few minutes until the shallot becomes transparent.

Add the garlic 10 and the fresh chili pepper cut in half 11. Let them flavor the oil for 2 minutes, then remove the garlic and chili pepper. Add the rice to the pot 12.

Season with salt 13 and toast for 2 minutes, or until the rice grains become slightly translucent. Deglaze with white wine 14 and let all the alcohol evaporate. Add vegetable broth 15 and cook the rice, stirring often. Add a ladle of broth when the previous one has been absorbed.

Finely chop the anchovies, leaving a few whole for plating. When there are 5 minutes left for the rice to be done, add the chopped anchovies 16, the broccoli cream 17, and complete the cooking. Turn off the heat, add the oil 18, and stir to combine.

Plate and finish with a few tablespoons of sour cream 19, a few broccoli florets, and the whole anchovies 20. Your broccoli and anchovies risotto is ready to be served 21!

Storage

The broccoli and anchovies risotto should be consumed immediately after preparation. However, if you have leftovers, you can store it in the refrigerator in a closed container for up to 2 days.

Advice

If you want an alternative to anchovies, you can add cubes of smoked salmon. If you prefer not to use fish, you can replace the anchovies with crispy bacon or sun-dried tomatoes for a vegetarian version.

For the translation of some texts, artificial intelligence tools may have been used.
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