Risotto alla Pizzaiola

Method

1. Prepare the broth: add the green parts of the spring onion, basil, a clove of garlic, and salt to boiling water. Simmer for at least 30 minutes to concentrate flavor.
2. Finely slice the white part of the spring onion and crush half a garlic clove. Sauté gently in a pan with a splash of water until softened.
3. Pass the tomatoes through a food mill or tomato press to separate skin and seeds, keeping only the pure juice.
4. Add the rice (carnaroli) to the pan with the onions and garlic. Toast over medium heat, stirring constantly, until the rice becomes translucent and starts to stick to the pan.
5. Deglaze with a good splash of Prosecco and let the alcohol evaporate.
6. Add the tomato puree and begin adding the hot broth, one ladle at a time, stirring often. Cook for about 15-18 minutes, adding broth as needed.
7. While the rice cooks, heat a little milk in a separate pan (do not boil) and add a small handful of grated pecorino cheese.
8. Toast coarse breadcrumbs in a pan with a bit of garlic and olive oil until golden and crunchy. Set aside.
9. Blend the burrata with a little warm broth until smooth and creamy.
10. When the rice is al dente and creamy, turn off the heat. Mantecare (creaming) by stirring in the burrata mixture, a knob of butter, and the breadcrumbs.
11. Add the anchovies (from a jar of anchovies in olive oil) and a drizzle of the anchovy oil. Stir gently.
12. Serve immediately, garnishing each plate with a fresh anchovy, a basil leaf, and a final drizzle of anchovy oil.