The “Bagna Cauda” is a traditional dish from Piedmont, made with milk, anchovies, and garlic. This Risotto with Bagna Cauda was born from my desire to present a first course in a new, slightly modified form that evokes its scents and flavors.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 2 servings
- Cuisine: Italian
Ingredients
- 4.2 oz Rice
- 3 Red bell peppers
- 9 Anchovies in oil
- 3 cloves Garlic (small)
- 2.8 oz Greek yogurt 2% fat
- 1.4 oz Sour cream
- to taste Fine salt
- to taste Black pepper
- to taste Olive oil
Preparation
Blend the cleaned bell peppers with 2 garlic cloves, 5 anchovies, a pinch of salt, and a grind of pepper.
Add about 2 cups of hot water to the mixture and stir.
Place the rice in a wok and toast it with a little oil, gradually adding the hot water until fully cooked.
Towards the end of cooking, add 3 chopped anchovies, 1 finely chopped garlic clove, and adjust salt and pepper.
Prepare the sauce in a bowl by mixing the yogurt with the sour cream, a pinch of salt, and pepper.
Plate the rice, put the sauce in a syringe, and decorate by drawing a spiral, add anchovy pieces to complete the dish.
Notes
If you like it more flavorful, increase the amount of garlic and anchovies!
If you enjoyed the Risotto with Bagna Cauda, check out other recipes with “Bagna Cauda”:
Spaghetti with “Bagna Cauda” flavor
For other recipes with rice:
Collection: Recipes with Rice
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