risotto

spicy pangrattato risotto

servings
8

method

I love this dish – the rice is cooked so simply that the flavors come out beautifully, and then you get these amazing crispy breadcrumbs on top which are a real shake-up of the senses with their crunch against the incredibly soft rice.

It’s a recipe that can be made really cheaply, but when you’re eating it you’d never believe that was the case. It just works.

Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy tin until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool.

Make your basic risotto recipe. Place a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter and Parmesan, check the seasoning and add a little salt and pepper if needed. Don’t be too generous with the salt because the pangrattato has salt in it too and you don’t want to overdo it!

Place a lid on the pan and leave the risotto to rest for a minute. You can now take the pan to the table so that everyone can help themselves, or divide the risotto between individual serving plates and sprinkle the pangrattato over the top. Place a block of Parmesan on the table with a grater and tuck in.

• from Cook With Jamie

ingredients

• zest of 1 lemon
• 3 dried bird’s-eye chillies
• 4 cloves of garlic, peeled
• 6 good-quality salted anchovy filets in oil
• ½ a large ciabatta loaf, stale if possible, cut into chunks
• olive oil
• 1 x basic risotto recipe
• around 700ml hot vegetable or chicken stock
• 100g butter
• 1–2 handfuls of freshly grated Parmesan cheese, plus a block for grating
• sea salt and freshly ground black pepper

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tried this recipe or a similar one? share your tips...

1. by thefoodproject on Fri 04 Feb 2011 @ 21:40

sorry but what is: "ciabatta loaf" ... ? <br /> <br /> thanks...<br />

2. by Denisa on Thu 23 Apr 2009 @ 11:32

Fantastic, simple recipe with full flavor. Thanks, Jamie!

3. by joao on Fri 17 Apr 2009 @ 04:03

very nice

4. by marcia on Wed 08 Apr 2009 @ 15:24

Hello jamie, congrats on the birth of your child. I love your food, its just so down to earth. I want to know what is your favorite west indian dishes?.

5. by Queen of Cocada (forum\'s nickname) on Fri 03 Apr 2009 @ 00:41

Hi! Regards from Lisbon, Portugal!
Congratulations on your fine work. Our family enjoys watching your shows. My favorite is Jamie at Home. Your presentation is very funny and professional at the same time, and catches everyone's attention :) I have already baked a cake that is Jool's favourite!
How was the States? Did you enjoy their cuisine?
All the best for you and family.

6. by Martina on Thu 02 Apr 2009 @ 20:59

Jamie, i just lov the way you cook. Simple, healthy, fresh, using local products. That´s my style. Go on like you do now.

....but why don´t you try something austrian? Like applestrudel? :)

Martina from Austria

7. by maria e moya on Wed 01 Apr 2009 @ 02:25

hi!
Is there the thought in your mind about a cooking school?ind?
I would love to be part of a group visiting your farm and learn your theories about cooking with the vegies at your farm.
I lived in a farm where I was able to do what you are doing, but I moved to USA where the rest of the family lives.
congratulation for cooking the President's food. By the way I enjoy every saturday morning watching you show.
maria

8. by João TIto on Sun 29 Mar 2009 @ 23:24

Hey jamie!
My name is Tito and i'm 16 years old I love cooking but i don't have much talent for it!
ahah :)
But i tried some of your recipies and they looked and tasted awsome!
Cheers from Portugal!

9. by Viviane Viana on Mon 23 Mar 2009 @ 00:10

Oi Jamie...Hi Jamie
I'm brazilian girl, my name is Viviane leaving in Fortaleza-Ce and I simply love yuor recepies, books ...Because I love cook! Please come here in Brazil...

10. by janie in France on Fri 06 Mar 2009 @ 18:24

I found a carrott cake recipe you gave to a french woman's magazine. I am very disappointed because the cake tastes good but has remained too soft and rose only at the top, not the bottom whiwh is pudgy. What did I do wrong? Not enough flour or what. Help me, Jamie.

11. by Badria on Tue 03 Mar 2009 @ 06:02

Hi Jamie,
i love all your recepies. iam your big big fan ever jamie. and my dream is to be a big chef just like.
love.
Badria - kuwait

12. by Isabel on Wed 18 Feb 2009 @ 01:16

Hi Jamie, I am Isabel Mejia, from Colombia. I am 10 years old and I love to cook.
I would like to be a cheff when I grow up, and I want to know where do you think is a good place to study. I like to cook deserts, spinach pie, ice cream, cookies, carrots and orange soup, and pasta.
Please respond my e mail.

13. by Stu on Tue 17 Feb 2009 @ 17:48

Great

14. by Lia on Sun 15 Feb 2009 @ 20:34

Hi Jamie,
I am a Portuguese girl, leaving in Glasgow and I see your programs (Oliver Twist and Naked Chef) every single day in UK TV Food. I love the way you cook and more than that, I love do way you manage the food. I'm always so impressed...
Love from
Lia.

15. by Felipe Branco on Sat 14 Feb 2009 @ 13:50

I tried and loved it, I must say, I am your fan. I am just 16 years old and I live in Brazil, but I want to lear as good as you ;)
HUGS
Felipe Branco
from São Paulo, Brazil

16. by xiuwei gao on Thu 12 Feb 2009 @ 09:45

Looks good! Very fond of this dish!. Elegant color, the kitchen looked really want to go try to do right away!

17. by michelle on Wed 04 Feb 2009 @ 17:32

just to say that the book naked chef is excellent and so easy to cook keep up the good work jamie .

18. by janice on Mon 02 Feb 2009 @ 12:22

im your biggest fan i cook everything of yours

19. by shafika on Wed 28 Jan 2009 @ 10:41

Tried it and loved it. My 12 year old son is actually the one who started making a rissotto recipe from one of your books. This has now become our weekend must have.

Shafiqa - United Arab Emirates

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