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 extra-virgin olive oil. Stew for a few minutes over a low flame, then add the rice and toast it. In the meantime, drain the lettuce and blend it with a spoonful of vegetable stock. Cut the sandwich bread slices into cubes and toast them in a pan with a little oil and the anchovy fillets. Add the cream of lettuce to the risotto a few minutes before it is cooked through. 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 P.D.O. and the bread croutons. Serve.