Risotto with GIA Anchovy

Ingredients for 4:

Vialone nano rice 320 g
Butter 50 g
GIA Anchovy Paste 50 g
GIA Vegetable Base for Soffritto 80 g
Thyme sprigs
Salt, pepper, oil to taste.

Preparation

Prepare a vegetable broth with 2 liters of boiling water and 80 g of GIA Vegetable Base for Soffritto. Toast the rice and drizzle with broth until cooked, about 20 minutes. Season with salt and pepper, stir the rice with butter. Plate the risotto and garnish with GIA Anchovy Paste and fresh thyme.

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