Risotto with Sweet Peppers and Anchovy Crumble

Name: Risotto with Sweet Peppers and Anchovy Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Red peppers 4 cups; Vegetable broth 3 &frac13; cups; Smoked paprika ½ tsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Anchovies in oil 1.5 oz; Stale bread crumbs 1.4 oz; Lemon peel ½; Parmigiano Reggiano PDO cheese (to grate) 4.2 oz; Butter cold 5 ½ tbsp; White wine vinegar 2 spoonfuls; Lemons burnt powder to taste; Lemon peel to taste; Dill 1 tuft

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Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Cesare Battisti

Take your taste buds on a journey to northern Italy with this sweet pepper risotto topped with a delicious anchovy crumble. Really good stuff. Inspired by Lombardy’s rich tradition of rice and vegetables, this dish brings a fresh twist, thanks to chefs like Cesare Battisti and Riccardo Pedicone. Imagine the smoothness of a classic risotto recipe—seriously good—enhanced with a sweet pepper cream flavored with just the right amount of smoked paprika for a bit of a kick. The creamy and moist texture of the rice is perfected with mantecatura, a technique where butter is stirred in at the end, creating that silky finish everyone loves. Honestly, the layers of flavor, from the sweet roasted peppers to the zesty lemon finish, make this more than just a typical bell pepper risotto. So, so good.

Texture plays a big role here too. Really. The anchovy crumble risotto offers a game-changing crunch, with toasted breadcrumbs mixed with salty anchovies, adding a crispy bite that contrasts beautifully with the creamy rice. And look, this little trick brings in a hint of the sea—making it somewhat reminiscent of a seafood risotto, but with more texture and fun. In Lombardy, some people experiment with different peppers or add personal twists, but the balance of smoky, tangy, and golden flavors really points out the magic of northern Italian cooking. And serve this as a main course or an elegant starter—it's great. For sure. The combination of smooth risotto, peppery cream, and bold anchovy topping gives you a dish that’s comforting and just a bit fancy—a gourmet risotto that really stands out among Italian favorites. Whether you’re cooking for family or friends, this dish promises to impress with its blend of tradition and innovation. Pretty simple, really.

INGREDIENTS

Carnaroli rice 1 ½ cup (320 g)

Red peppers 4 cups (600 g)

Vegetable broth 3 ⅓ cups (800 g)

Smoked paprika ½ tsp

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the anchovy crumble: Anchovies in oil 1.5 oz (40 g); Stale bread 1.4 oz (40 g) - crumbs; Lemon peel ½

For finishing and garnishing: Parmigiano Reggiano PDO cheese 4.2 oz (120 g) - (to grate); Butter 5 ½ tbsp (80 g) - cold; White wine vinegar 2 spoonfuls; Lemons to taste - burnt powder; Lemon peel to taste; Dill 1 tuft

Preparation

How to prepare Risotto with Sweet Peppers and Anchovy Crumble

To prepare the risotto with sweet peppers and anchovy crumble, first clean the peppers: remove the seeds and internal filaments 1 and cut the flesh first into strips 2 and then into small cubes 3.

Place the peppers in a pan with a drizzle of hot oil 4, salt 5, pepper, and cook over low heat for about 30 minutes 6.

Transfer the cooked peppers to a pitcher and blend with an immersion mixer 7. When you have obtained a smooth and homogeneous cream 8, flavor to taste with smoked paprika 9 and mix. Set aside.

Move on to the risotto: pour the rice into a saucepan with a drizzle of hot oil 10 and toast it for a few minutes, stirring often 11. Start cooking the rice by adding a ladle of hot broth at a time, waiting for the liquid to be completely absorbed before adding more 12.

Meanwhile, melt the anchovies in another pan, crushing them with a fork 13. Once melted, add the stale bread crumbs 14 and toast them for about 5 minutes over medium-high heat, stirring often 15.

When they become golden and crunchy 16, flavor with grated lemon zest 17 and mix 18. Set aside.

After 10 minutes of cooking the rice, add the pepper cream 19 and mix well 20. Continue cooking the rice for another 4 minutes 21, then turn off the heat.

Off the heat, finish the risotto with vinegar 22, cold butter in cubes 23, and grated Parmigiano Reggiano DOP 34.

Mix well 25 until you get a creamy and glossy consistency, then adjust with pepper 26. Plate and complete with the anchovy crumble 27.

Finally, garnish with burnt lemon powder 28, a bit more grated lemon zest, and a sprig of dill 29. Your risotto with sweet peppers and anchovy crumble is ready to be served 30!

Storage

It is recommended to consume the risotto with sweet peppers and anchovy crumble immediately.

You can prepare the pepper cream in advance and store it in the refrigerator for 3-4 days.

Tip

You can set aside some raw pepper cubes and add them during plating for an even more refined presentation.

Burnt lemon powder is optional.

Instead of dill, try using the green top of carrots!

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

Risotto with Sweet Peppers and Anchovy Crumble

PRESENTATION

INGREDIENTS

How to prepare Risotto with Sweet Peppers and Anchovy Crumble

Storage

Tip

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