Tiberino - Risotto with Broccoli Raab
Preparation: Cook as traditional risotto, gradually adding water or broth. Alternatively bring to a boil 3 and 1/5 cups of water with two (or more) tablespoons of extra virgin oil. Just add the rice. Stir occasionally and cook until the water is completely absorbed.
Useful tips: During cooking add 3 anchovie fillets in oil. Before serving add 4 diced cherry tomatoes and 40g of fried bread crumbles.
Wine: Brindisi Rosato DOC or rosè, still, medium body wines.
Ingredients: Carnaroli rice, broccoli raab, tomato, garlic, aromatic herbs, salt.