Italian
Puttanesca Risotto
by Casa Pappagallo · 705K subscribers on YouTube
A risotto version of the classic puttanesca sauce, with intense flavors of capers, anchovies, and olives.
- Difficulty
- medium
Ingredients
11 items- Olive OilFor cooking and finishing
- 1 pcsGarlicHalved, used to infuse oil then removed
- RiceArborio or other risotto rice
- WaterUnsalted, to cover the rice
- Blended Peeled TomatoBlended peeled tomatoes
- CapersSome added during cooking, some at the end
- Anchovy FilletsWhole, will dissolve during cooking
- Olive verdi e nereMixed, whole or sliced, added at the end
- ParsleyChopped, for garnish
- SaltTo taste, added sparingly
- Chili Pepper(optional) — Optional, for heat
Method
- Heat oil in a pan and rub a halved garlic clove around the pan to infuse flavor. Remove the garlic after 1–2 minutes.
- Add the rice and toast it for 1–2 minutes.
- Cover the rice with unsalted water and begin cooking.
- After 1–2 minutes, add blended peeled tomatoes, some capers (reserve some for later), and whole anchovy fillets. They will dissolve.
- Add a very small amount of salt. Continue cooking, keeping the rice covered with liquid.
- When the rice is almost cooked, taste and adjust salt. Add the remaining capers and olives (green and black, whole or sliced). Remove from heat.
- Add a drizzle of oil and mantecare (stir vigorously to make it creamy).
- Add chopped parsley directly into the pan and mix. Reserve some for garnish.
- Let the risotto rest for 1 minute, then serve.
- Optionally, add chili pepper and a final drizzle of oil.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
