Risotto alla puttanesca

Name: Risotto alla puttanesca
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1.8 cups; Gaeta olives 3 oz; Capers 2 tsp; Anchovies in oil fillets 4; Peeled tomatoes 1.67 cups; Vegetable broth 8 ½ cups; Peperoncino 2; Garlic 1 clove; Butter ½ cup; Parmigiano Reggiano PDO cheese 5 oz; Parsley to taste

Difficulty: Very easy
Prep time: 10 min
Cook time: 40 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Recipe by
Sebastian Fitarau

Risotto alla puttanesca is a first course dish that combines the creaminess of risotto with the vivacity of the famous "alla puttanesca" sauce, an example of how to enhance simple ingredients and transform them into something extraordinary, showcasing how Italian cuisine can elevate the quality of raw materials. Each component plays a crucial role, contributing to a perfect balance of saltiness, acidity, and creaminess. The black olives, with their robust flavor and meaty texture, enrich the texture of the risotto. The capers add a salty note, while the anchovies enhance the overall flavor of the risotto, adding depth to the dish. Everything is tempered and balanced by the freshness of the tomatoes. It's an ideal recipe for a dinner with friends or a family evening when you want to surprise your guests with something special yet homely.

If you are looking for other "alla puttanesca" recipes, here is a small selection:

Spaghetti alla puttanesca
Pasta alla puttanesca
Spaghetti with octopus alla puttanesca
Spaghetti alla puttanesca with eggplant
Rigatoni alla puttanesca with nduja

INGREDIENTS: Carnaroli rice 1.8 cups (360 g); Gaeta olives 3 oz (80 g); Capers 2 tsp (10 g); Anchovies in oil 4 - fillets; Peeled tomatoes 1.67 cups (400 g); Vegetable broth 8 ½ cups (2 l); Peperoncino 2; Garlic 1 clove; Butter ½ cup (120 g); Parmigiano Reggiano PDO cheese 5 oz (140 g); Parsley to taste

Preparation

How to prepare Risotto alla puttanesca

To prepare risotto alla puttanesca, first crush the garlic in its skin and slice the chili peppers lengthwise 1. Pour a drizzle of olive oil into a pan and add the chili peppers and garlic 2. Also add the anchovies 3 and let them melt over low heat.

Add the tomatoes 4, adjust with salt and pepper 5, cover the pan with a lid 6, and cook for 20 minutes.

Remove the garlic and chili peppers 7, transfer everything to a blender 8, and blend until you obtain a smooth and homogeneous sauce 9.

Toast the rice dry 10, when it becomes translucent, deglaze with white wine 11. Once all the alcohol has evaporated, cook by adding a ladle of hot broth as needed 12.

Meanwhile, chop the capers 13 and olives 14 with a knife and set aside. When the rice is halfway cooked, add the sauce and finish cooking 15.

Turn off the heat and add the capers 16, olives 17, and chopped parsley 18.

Then, with the heat off, add the butter 19, Parmesan 20, and stir until creamy 21.

Plate and garnish with capers, olives 22, and parsley 23. The risotto alla puttanesca is ready to be served 24.

Storage

It is best to consume the risotto alla puttanesca as soon as it is ready, but if you have leftovers, you can store it in a closed container in the refrigerator for 2 days.