It’s only middle of the week. We know you are eagerly waiting for the weekend to unwind and take a break from your Work From Home schedule. There are also the household chores that have piled up, you want to be saving up all your energy for that. So cooking on weeknights is not something you fancy. But then the craving for delicious food can’t be satiated with a bowl of instant noodles.
To help you breeze through these nights, we get chef Roberto Apa of Bella Cucina, Le Meridien Gurgaon to share an easy yet delicious Risotto recipe. So get started and surprise bae with home-cooked Italian food.
Risotto with Anchovies and Lemon
240g Carnaroli rice
50g anchovies in oil
1 pinch of chilli
zest of 1 lemon
1/2 cup dry white wine
50 grams of mascarpone
Salt and pepper
Chop the shallots and grate the lemon zest.
Melt the anchovies in a saucepan over low heat.
In another, fry the chopped shallots together with the butter, add the rice and toast it.
Blend with white wine, evaporate and continue cooking, adding about 1/2 litre of boiling, unsalted water.
Season with salt and pepper.
Remove the pot containing the rice from the heat and stir with the mascarpone. Take the serving dishes and arrange on the bottom of each anchovies’ paste.
Sprinkle with lemon zest and pour over the risotto.