Lemon and Arënkha Msc Risotto With Anchovy-Fried Crumbs Recipe

Tear the 2 small bread into coarse crumbs. In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the 50 g anchovy fillets and cook, breaking them up with a spoon, until they dissolve into the oil. Add the breadcrumbs and cook, stirring frequently, until they are golden brown and crisp. Remove from the pan and set aside.

In the same pan (or a clean one if you prefer), add the remaining 4 tablespoons of olive oil over medium heat. Add the finely chopped medium onion and cook until softened and translucent, about 5-7 minutes. Stir in the crushed garlic and cook for another 1 minute until fragrant.

Add the 12 oz arborio risotto rice to the pan with the aromatics. Stir constantly for 2-3 minutes until the edges of the rice grains become translucent and the center is still opaque. Pour in the 6 fl. oz. white wine and stir until it has completely evaporated and absorbed into the rice.

Begin adding the 1 1/4 pints fish stock, one ladleful at a time, stirring continuously. Wait until each addition of stock is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente, with a slight bite in the center.

Remove the risotto from the heat. Stir in the 4 tablespoons lemon juice and the 1 1/2 oz butter, stirring vigorously until the butter has melted and the risotto is extra creamy. Gently fold in the 55 g Arënkha and the heaped tablespoon of flat-leaf parsley. Season with salt and freshly ground black pepper to taste.

Divide the risotto among 4 servings bowls. Top each serving generously with the anchovy-fried crumbs before serving.