• Main Courses
  • Rice

Risotto alla Puttanesca



  • 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)


  • 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.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.