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Asparagus and anchovies risotto
  • 26%
    514,4 kcal
  • 28%
    14,82 g
  • 23%
    21,44 g
  • 23%
    62,78 g
  • 0%
    0,665 g

    Preparation time

    0:10 min

    Cooking time

    0:25 min




    serves 4


  • 320 g Riso Gallo Carnaroli Gran Riserva rice
  • 2 bunches of asparagus
  • 10 Delicius preserved anchovies
  • 50 g grated Parmareggio Parmesan cheese
  • ½ white onion (fresh or Cannamela's)
  • ½ glass of dry white wine
  • butter
  • Filippo Berio extra virgin olive oil
  • Cannamela organic white pepper, freshly ground
  • salt
  • VIVA


  1. Remove the asparagus tips, clean the stem using a peeler and cut off the tough base.
  2. Cut the asparagus stems into pieces and boil them for 10 minutes in plenty of boiling salted water.
  3. Drain the asparagus stems (without throwing away the water) and pulp them into a cream using a hand-held blender.
  4. Use the broth to boil the asparagus tips for 5 minutes, then drain them and set them aside.
  5. Finely chop the onion, fry it in a pot with 2 spoonful's of oil and season it with salt.
  6. Add the rice: leave it to toast in this mixture for 3 minutes, stirring frequently.
  7. Add the white wine and let it reduce.
  8. Continue cooking by adding the water previously used to boil the asparagus.
  9. Half way through cooking, pour in the cream made with the asparagus stems, immediately followed by the asparagus tips.
  10. Meanwhile, chop the anchovies: mix half of them with 40 g of butter and gently melt the others with the additional 40 g of butter.
  11. Add the butter mixed with the anchovies, as well as the Parmesan cheese, to the risotto, so that it takes on a creamy consistency and stays soft.
  12. Season with salt and pepper to taste.
  13. Serve the risotto with the melted anchovy-butter on top of it.

Chef's tip

You can add some freshly minced parsley immediately before serving. It will look gorgeous and taste great!

Serving suggestion

This dish goes well with any vegetable side-dishes, with salads, as well as with a fish-based main course.

Wine selection

Pinot grigio, Riesling Italico dell'Oltrepò.

Family tip

If you prefer the anchovies taste to be stronger or milder, simply adjust the quantities accordingly. To make life easier, you can use Anchovy Paste instead of whole anchovies.

Dish history

This is a hearty, delicious dish, ideal for when asparagus is in season - more or less from March to June. In this risotto, the mild, aromatic taste of this vegetable meets the salty, appetizing flavour of the Delicius anchovies, creating a perfect, balanced combination. The butter and grated Parmesan round it off by making it even smoother and more delicate. A heaven for your senses! In addition, anchovies are among the healthiest (rich in Omega-3 as well as proteins, calcium, iron and phosphorous) and, thanks to their size, a sustainable source of fish proteins. Enjoy it!

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