Risotto alla Puttanesca
Ingredients
- 1 cup Carnaroli rice (200g)
- 4 cups vegetable broth (1 liter)
- 1 cup canned peeled tomatoes (200g)
- 1/4 cup Gaeta olives (40g)
- 1 teaspoon capers (5g)
- 2 anchovy fillets in oil
- 1 red chili pepper
- Parsley, to taste
- 1/4 cup butter (60g)
- 1/3 cup Parmigiano Reggiano DOP cheese (70g)
Instructions
- In a pot, prepare the puttanesca sauce: heat some extra virgin olive oil and add a whole clove of garlic, the red chili pepper, and the anchovy fillets. Let the anchovies melt over low heat. Add the peeled tomatoes and cook over medium heat for about 20 minutes. When ready, remove the chili pepper and garlic and blend until smooth.
- Meanwhile, toast the Carnaroli rice in a dry saucepan until it becomes translucent. Deglaze with white wine and cook with the vegetable broth.
- When the rice is halfway cooked, add the tomato sauce to the rice and continue cooking until the risotto is creamy and al dente.
- Stir in the Parmigiano cheese, butter, chopped parsley, capers, and chopped olives.
- Serve the Risotto alla Puttanesca garnished with parsley, olives, and chopped capers.
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