Risotto with Anchovy Butter and Lemon and Lime Zest

Method

1. Prepare the anchovy butter: melt a generous knob of butter in a pan over low heat.
2. Finely chop a generous amount of anchovies in oil.
3. Add the chopped anchovies to the melted butter and stir to combine.
4. Season with a pinch of pepper and a pinch of salt (remember the anchovies are already salty).
5. When the butter is fully melted and aromatic, remove from heat.
6. Prepare an ice-water bath in a bowl. Pour the hot butter mixture into another bowl and place that bowl over the ice water.
7. Whisk or stir energetically to emulsify and cool the butter. It will become thick and creamy like a pomade.
8. Once it has cooled and thickened, transfer to a container, cover with plastic wrap, and refrigerate until needed.
9. For the risotto: bring a pot of lightly salted water to a boil (no broth, to keep the flavour neutral).
10. In the same pan used for the butter (or a clean one), add the carnaroli rice and toast over medium heat, stirring constantly, until the grains become hot and start to crackle (about 2 minutes).
11. Pour in enough boiling water to just cover the rice, and cook at medium heat, stirring occasionally.
12. Meanwhile, prepare the cime di rapa garnish: pick the tender leaves and small florets.
13. In a small pan, heat a drizzle of olive oil with a whole clove of garlic (do not crush it).
14. Add the cime di rapa, a pinch of salt, and sauté for about 30 seconds until wilted but still bright green. Set aside.
15. Continue cooking the risotto, adding more boiling water as needed, until the rice is al dente and the risotto is slightly fluid (not too dry).
16. Turn off the heat. Add a generous spoonful of the cold anchovy butter and some grated parmesan cheese.
17. Stir vigorously to incorporate the butter and cheese, creating a creamy texture (mantecatura).
18. Add a little more butter if desired, and adjust seasoning.
19. Plate the risotto. Grate fresh lime zest and lemon zest over the top, and add a pinch of black pepper.
20. Decorate with the sautéed cime di rapa leaves and serve immediately.