• 240 gr Carnaroli rice
  • 2 lt Water
  • 120 gr Cantabrian anchovies
  • 35 gr Cedar
  • 160 gr Alpine butter
  • 160 gr Parmigiano Reggiano
  • 30 gr Sugar
  • 15 gr Lemon gel
  • Sunflower sprouts

Prepare the candied citron by making a brunoise and vacuum-packed with water and sugar.

Prepare lemon gel by peeling the lemons, bleach the peels 6 times always starting from cold water and then blend the peels together with the juice of one lemon.

Bring the two liters of water to a boil in a saucepan

Icona_numero_4 In the meantime, toast the rice in a saucepan, when roasting is completed, add the water, cook the rice for 11 minutes, pouring the necessary water in about three steps.

Icona_numero_5 Cook the anchovies in the microwave for 2 minutes, blend until a powder is obtained and sift.

Icona_numero_6 After the minutes of cooking, whisk the rice with butter and Parmesan cheese and let it rest for a few minutes covered with a cooking torch.

Icona_numero_7 Prepare the dish by placing a ring in the center, pour the rice, sprinkle the top with the anchovy powder, insert the cedar cubes and a few drops of lemon gel and decorate with the sunflower sprouts.

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