Ingredients x 4
Rice (carnaroli, arborio or vialone nano) 360 gr
1,5L of vegetable broth
3 tablespoons of extra virgin olive oil
2 dl coconut milk
12 anchovy fillets
½ glass dry white wine
Salt and pepper
Sauté half a shallot cut into small pieces (the size of a grain of rice) in 3 tablespoons of extra virgin olive oil. Add the rice, raise the heat and add half a glass of dry white wine; evaporate. Add two ladles of hot broth, lower the heat and cook by adding a ladle of broth whenever the liquid in the rice is about to dry. Bring the rice "al dente" and add the coconut milk. Turn off the heat and, if necessary, add a little broth so that the rice looks good on the wave.
Stir and put the lid on for a couple of minutes, during which the rice will be perfectly cooked. Spread the risotto on the plates, completing with the coarsely chopped anchovies and the grated bergamot rind.