Photo: Ernest Porzi
Spicy pangrattato risotto
12 ingredients
8
openrecipes
I love this dish – the rice is cooked so simply that the flavours come out beautifully, and then you get these amazing crispy breadcrumbs on top which are a real shake-up of the senses with their crunch against the incredibly soft rice. It's a recipe that can be made really cheaply, but when you're eating it you'd never believe that was the case. It just works.
Estimated Nutrition (whole recipe, rough)
848
Calories
71g
Protein
60g
Fat
7g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- zest of 1 lemon
- 3 dried bird's-eye chillies
- 4 cloves garlic, peeled
- 6 good-quality salted anchovy fillets in oil
- ½ large loaf ciabatta, stale if possible, cut into chunks
- olive oil
- 1 basic risotto recipe
- 700 ml organic vegetable or chicken stock, hot
- 50 g butter
- 1 small handful Parmesan cheese, freshly grated, plus a block for grating
- sea salt
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes