Risotto alla puttanesca
"Indulge in the intense flavor of Risotto alla puttanesca, a creamy and flavorful first course! In just 50 minutes, bring an authentic **Risotto alla puttanesca** to the table, perfect even for those following a gluten-free and **pescatarian** diet. Discover our **easy risotto recipe** now and prepare for an explosion of Mediterranean flavors."
Dietary Information
Servings:
- 1
To prepare the risotto alla puttanesca, first crush the garlic in its skin and cut the chili peppers lengthwise 1. In a pan, pour a drizzle of oil and add the chili peppers and garlic 2. Also add the anchovies 3 and let them melt over low heat.
- 2
Add the tomatoes 4, season with salt and pepper 5, cover the pan with a lid 6 and cook for 20 minutes.
- 3
Remove the garlic and chili peppers 7, transfer everything to a blender 8 and blend until you get a smooth and homogeneous sauce 9.
- 4
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.
- 5
Meanwhile, chop the capers 13 and olives 14 and set aside. When the rice is half cooked, add the sauce and finish cooking 15.
- 6
Turn off the heat and add the capers 16, the olives 17 and the chopped parsley 18.
- 7
Then, off the heat, add the butter 19, the parmesan 20 and stir 21.
- 8
Plate and complete by garnishing with capers, olives 22 and parsley 23. The risotto alla puttanesca is ready to be served 24.
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