Blanch the cleaned lettuce in salted water for about 5 seconds, then pour it into a bowl filled with water and ice. Chop the shallot and place it in a pan with 4 tablespoons of oil. Let it simmer for a few minutes on low heat, then add the rice and toast it. Continue cooking by moistening with the vegetable broth, in the meantime drain the lettuce and blend it with a tablespoon of vegetable broth.
Dice the bread and toast it in a pan with a drizzle of oil and the anchovy fillets. Add the lettuce cream to the risotto a few minutes before it reaches the right cooking point. Remove from the heat and stir in two tablespoons of oil and the vinegar.
Pour the risotto into individual bowls, adding the diced smoked Provolone Valpadana DOP and the bread croutons. Serve.
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