Risotto mantecato al burro acido, miele, cannella, peperoncino e acciughe del Mar Cantabrico

Risotto creamed with sour butter, honey, cinnamon, chilli and anchovies from the Cantabrian Sea

January 16, 2020

Today we want to tell you about the preparation of another recipe by chef Marco Zilindo of the Cappuccini Resort: Risotto creamed with sour butter, honey, cinnamon, chilli and anchovies from the Cantabrian Sea.

For sour butter:
1 shallot
100 vinegar
100 wine
Butter

Reduce the shallot, vinegar and white wine to a syrupy consistency, strain the liquid and emulsify with the cold butter into cubes.

For the chilli honey:
Heat 100 grams of honey with 1 gram of chilli and leave to infuse for 1 hour.

Complete with anchovies from the Cantabrian Sea 2 per serving and a pinch of ground cinnamon.

Method:
Proceed with cooking the classic risotto, stir in sour butter, Parmesan cheese and complete with chilli honey, anchovies and cinnamon powder.