Risotto with Cardamom, Anchovy Drippings, Raisins and Tomato Paste

Method

1. Dry-toast the carnaroli rice with a pinch of salt in a pot.
2. Meanwhile, soak the raisins in hot vegetable broth.
3. Once the rice is well toasted (hot to the touch), add the tomato paste and stir.
4. Add vegetable broth and continue cooking.
5. Prepare the fennel butter: finely chop the fennel stems and work with cold butter. Refrigerate.
6. Prepare the flavored yogurt: mix Greek yogurt with ground cardamom, lemon zest, salt and pepper.
7. Towards the end of the rice cooking time, add the soaked raisins (a few berries).
8. Turn off the heat, add the cold fennel butter and mantecare vigorously.
9. Add a drop of anchovy drippings and mantecare again.
10. Plate the risotto.
11. Top with some spoonfuls of flavored yogurt, a few raisins, ground cardamom and fresh fennel fronds.