Risotto with Stracchino, Broccoli and Anchovies

Name: Risotto with Stracchino, Broccoli and Anchovies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Rice for risottos 1 ½ cup; Extra virgin olive oil to taste; Stracchino cheese 3.5 oz; Vegetable broth 3.4 cups; Anchovies in oil 8 fillets; Broccoli 0.7 lb; Extra virgin olive oil to taste; Salt to taste; Broccoli 1 cup; Extra virgin olive oil to taste; Fresh chili pepper 1; Garlic poached 1 clove

it fr de es br

Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4

PRESENTATION

Risotto with stracchino is a big deal in Northern Italy, especially in Lombardy. And you know what? This isn’t your ordinary broccoli risotto. Nope. It’s got a unique blend of flavors and textures that'll make you really, really happy. The creamy base of stracchino cheese melts just right—making each bite super moist and smooth.

Broccoli shows up in two ways here. One part is blended into a tender green cream, infusing every spoonful. The other part? Sautéed till it’s slightly crispy, then tossed on top. Seriously good. This combo keeps things interesting, so you're never left with a dull bite.

Then there are the anchovy fillets. Small but mighty, they offer a burst of salty goodness that cuts through the richness and highlights the broccoli's earthiness. People in Lombardy love this mix—no question.

Plus, you’ll see similar spins in many Italian risotto variations. Truthfully, many are surprised by how straightforward this creamy risotto recipe is. It's got everything you want from Italian cuisine: awesome cheese, fresh veggies, and a twist (hello, anchovies). And look, even though it sounds fancy, it's perfect for a quick weeknight dinner or when you’ve got company.

In Italy, you'll find other versions like anchovy risotto or simple pasta with broccoli and anchovies. Really, it fits right in. The stracchino adds a mild, silky touch that complements the stronger flavors beautifully. And here’s the thing: people love how the golden edges of sautéed broccoli add a little crunch while the anchovies melt into the rice for that salty hit.

Whether you're into traditional recipes or want something new, this easy risotto with stracchino brings something pretty special to the table. It’s amazing how these simple ingredients come together, making dinner a little more memorable—capturing the essence of Italian home cooking.

INGREDIENTS

Rice 1 ½ cup (320 g) - for risottos

Extra virgin olive oil to taste

Stracchino cheese 3.5 oz (100 g)

Vegetable broth 3.4 cups (800 g)

Anchovies in oil 8 fillets

For the broccoli cream: Broccoli 0.7 lb (300 g); Extra virgin olive oil to taste; Salt to taste

For sautéed broccoli: Broccoli 1 cup (100 g); Extra virgin olive oil to taste; Fresh chili pepper 1; Garlic 1 clove - poached

Preparation

How to prepare Risotto with Stracchino, Broccoli and Anchovies

To prepare the risotto with stracchino, broccoli, and anchovies, first clean the broccoli, take 4 larger florets, totaling about 100 grams (3.5 oz) 1 and divide in half 2. Add the green leaves to the florets 3.

Blanch for 4 minutes 4, drain 5, and cool in a bowl with ice water 6, drain again and set aside.

Meanwhile, divide the remaining broccoli into florets; then peel the stem and cut it into pieces. Blanch the remaining broccoli for 10 minutes 7 and cool them in ice water. Drain 8, transfer everything into a tall container, and season with oil 9.

Adjust the salt 10 and blend with an immersion blender 11 until you obtain a creamy and homogeneous mixture 12 and set aside.

In a pan, heat oil and garlic, then add the previously blanched broccoli florets and leaves 13. Adjust the salt 14, add the chili pepper slices 15, and sauté for a few minutes, then set aside.

In a pot, heat a tablespoon of oil, add the rice 16, and toast it while stirring often. Pour hot water or hot vegetable broth 17 to cover it. Cook the rice by adding more liquid as needed. When the rice is cooked, turn off the heat and add the stracchino 18.

Adjust the salt and pepper 19, pour a drizzle of oil 20, and mix. Plate the rice and place a spoonful of broccoli cream in the center 21.

Place the sautéed broccoli florets and leaves on the cream 22. Complete with anchovy fillets 23. The risotto with stracchino, broccoli, and anchovies is ready to be served 34.

Storage

The risotto with stracchino, broccoli, and anchovies should be consumed immediately, but if there are leftovers, you can store it in the refrigerator in a closed container for 1-2 days.

Advice

For a milder taste or to adapt it for those who don't like fish, you can omit the anchovies and add a sprinkle of Parmesan cheese or some chopped walnuts for a crunchy touch. For a stronger flavor, replace the stracchino with mild gorgonzola.

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