RomanItalian
Risotto alla Puttanesca
by Cucina con Ruben · 548K subscribers on YouTube
A special twist on the classic puttanesca sauce turned into a creamy risotto, with tomato relish, anchovies, capers, and olives, finished with crispy parsley stems and oven-dried cherry tomatoes.
- Difficulty
- medium
Ingredients
15 items- GarlicFresh garlic, about a few cloves
- Datterino Cherry TomatoesCherry tomatoes, for the relish
- ParsleyStems used for aroma, leaves for garnish; also use stems crispy on top
- BasilStems for aroma
- Olive OilExtra virgin olive oil, generous amount
- SaltTo taste, added in toasting and later
- PepperBlack pepper, to taste
- Apple Cider Vinegar(optional) — Apple cider vinegar, a splash
- Carnaroli RiceQuantity depends on servings; toasted dry
- Anchovies in OilAnchovies in oil, finely chopped for pasta, some whole for garnish
- CapersDesalted, about a handful; can be left whole or chopped
- Taggiasca OlivesTaggiasche olives, roughly chopped
- ButterCold butter, for mantecatura
- Chili Pepper(optional) — Dried chili, to taste (optional)
- Pomodorini ConfitOven-dried cherry tomatoes: baked at 100°C for 3 hours or 180°C for 30 minutes
Method
- Prepare a soffritto: heat olive oil in a pan and add fresh garlic. Add cherry tomatoes (datterini) and cook until roasted and softened.
- Add parsley and basil stems for aroma, season with a pinch of salt and pepper, and add a splash of apple cider vinegar.
- Transfer the mixture to a blender and blend until smooth. Strain the sauce through a sieve and set aside.
- In the same pan, toast the carnaroli rice (without oil) over medium heat, stirring constantly. Add a pinch of salt during toasting.
- Gradually add hot water to the rice, stirring occasionally, and cook until al dente.
- Meanwhile, finely chop the anchovies (alici sott'olio) to a paste consistency.
- When the rice is nearly cooked, add the chopped anchovies, capers (chopped if large), and taggiasche olives (roughly chopped).
- For the mantecatura: add cold butter and stir vigorously to create a creamy emulsion. Add another small splash of apple cider vinegar if desired.
- Finish with chopped fresh parsley and a final stir. Let the risotto rest covered for a minute.
- Serve on warm plates. Spoon the reserved tomato sauce over the risotto. Top with crispy parsley stems, a few whole anchovies, olives, capers, and oven-dried cherry tomatoes (confit).
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
