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risotto with white anchovies and colatura caramel

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Colatura is an Italian form of fish sauce.

yield 4 serving(s)
prep time 5 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For risotto with white anchovies and colatura caramel

  • BEURRE BLANC
  • 10 Tbsp
    butter, cut into 10 slices, divided
  • 1 md
    onion, sliced
  • 3 clove
    garlic, minced
  • 1/4 c
    dry white wine
  • 2 Tbsp
    lemon juice
  • salt and pepper, to taste
  • COLATURA CARAMEL
  • 1/3 c
    sugar
  • 1 c
    plus 1 tbsp dry white wine, divided
  • 1
    star anise
  • 1 Tbsp
    colatura or fish sauce
  • RISOTTO
  • 5 c
    water
  • 2 Tbsp
    better than bouillon lobster base
  • 1 1/4 c
    arborio rice
  • 2 Tbsp
    dry white wine
  • 1 Tbsp
    lemon zest
  • 2 c
    grated Parmigiano-reggiano cheese
  • salt, to taste
  • 12
    white anchovies, drained and sliced, for garnish

How To Make risotto with white anchovies and colatura caramel

  • 1
    For the beurre blanc: Melt 1 tbsp butter in a saucepan over medium heat. Add the onion and garlic. Cook about 4 minutes. Add the wine and lemon juice and cook about 5 minutes. Remove from the heat and add the remaining butter one pat at a time until the sauce is smooth. pour through and fine mesh strainer and discard the solids. Set aside in the fridge.
  • 2
    For the caramel: Stir together the sugar and 1 tbsp of the wine. Bring to boil and lower the heat to med. low and let cook undisturbed until golden about 10 minutes. Remove from heat and add the star anise and the rest of the wine. Return the caramel to the stove and stir and cook until reduced to about 1/4 cup. Set aside and let cool completely then remove the star anise.
  • 3
    For the risotto.: Mix the water with the lobster base and bring to a boil. In another pan, toast the rice about 3 minutes. Add the wine and let most evaporate. Add a ladle of stock and cook stirring constantly until the water is absorbed. Repeat adding the stock until the risotto is cooked, about 25 minutes. Remove from heat and add the beurre blanc and lemon zest. Cover and let sit for 2 minutes. Add the Parmesan cheese and stir vigorously until glossy and soft. Taste and season with salt.
  • 4
    Place the risotto in a bowl. Drizzle the caramel over the risotto and garnish with the anchovies.
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