CREAMY RISOTTO WITH RED PEPPER, PEANUT BUTTER AND SMOKED ANCHOVIES
For the smoked anchovies
Clean and gut the sardines, place on a tray and smoke using the smoker, for 5 minutes. Cut into lozenges.
For the peanut butter
Blend all the ingredients in a mixer. Strain, set aside some of the butter and place in the fridge, for creaming the rice when perfectly cooked. Put the remaining butter in the Pavoni Italia GG014 moulds. Blast chill and remove the peanut butter from moulds.
For the rice
Toast the rice with the shallot and oil, add white wine, simmer and reduce, then add the previously liquidized red peppers. Boil for 12-15 minutes according to the type of rice used. Leave to rest for 1 minute then cream with peanut butter and Parmesan.
Arrange the risotto on a serving dish and garnish with the anchovies, mixed shoots and peanut butter.