Risotto with spicy pangrattato
ANTI-CHEF · ♥ 932 likes · 14.3K views · 7 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole lime
- chili peppers
- 4 cloves garlic
- Travata bread
In a food processor, whiz lime zest, chilies, garlic and bread together until it looks like breadcrumbs.
Whizzing the spicy breadcrumbs
Peel and finely chop the onion; finely chop the garlic and the celery.
- 1 whole onion
- 2 cloves garlic
- 1 head celery
- chicken stock
- oil
- butter
Heat oil and a small knob of butter in a pan; cook the vegetables on low-medium heat for about 15 minutes.
- arborio rice
Add the arborio rice and stir for about a minute until it looks translucent.
Toasting the rice and adding wine
- salt
Add chicken stock ladle by ladle with a good pinch of salt; turn the heat down to a simmer, letting each ladleful absorb before the next, stirring, until the rice is soft with a slight bite.
- parmesan cheese
- pepper
Turn off the heat; beat in another knob of butter, the grated parmesan, pepper and a little more salt. Let sit for a minute.
- olive oil
Fry the breadcrumb mixture quickly in olive oil in a frying pan until darkened and crispy; serve over the risotto.