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