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Puttanesca Risotto

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Experience the bold and savory flavors of Italy with this Puttanesca Risotto. Anchovies, olives, capers, and a hint of Calabrian chili merge into a rich and satisfying dish that's both comforting and exciting to the palate.

Ingredients for Puttanesca Risotto

units in
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serves
2 peoplechevron

Unsalted Butter, divided

tablespoons

Garlic, minced

cloves

Yellow Onion, finely chopped

each

Kalamata Olives, roughly chopped, pitted

cups

Capers, drained

tablespoons

Anchovy Fillets, minced

each

Calabrian Chili, chopped

teaspoons

Tomato Paste

tablespoons

Arborio Rice

cups

Dry White Wine

cups

Parmesan Cheese, microplaned

cups

Flat Leaf Parsley, chopped

tablespoons

How to Make Puttanesca Risotto

1. Sweat Aromatics

In a medium pot, melt half of the unsalted butter over medium heat. Add the finely chopped onion and minced garlic with a small pinch of salt (keeping in mind that there is salt in the remaining ingredients). Cook until they are softened and translucent but not browned, about 3-4 minutes. This gentle cooking releases their flavors without overpowering the dish. Then, add the capers, olives, anchovy, and Calabrian chili, and cook for another minute or two.

2. Caramelize Paste

Add the tomato paste to the pot, cooking for 2-3 minutes to develop their flavors through caramelization. This step enhances the depth and complexity of the risotto.

3. Toast Rice

Stir in the Arborio rice, toasting it with the aromatics until the grains become slightly translucent around the edges, which takes about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

4. Deglaze

Pour in the dry white wine, scraping any browned bits off the bottom of the pot. Allow the wine to reduce completely until the pot is nearly dry, which concentrates the flavors and removes any harsh alcohol taste.

5. Cook the Rice

Begin adding about 2/3 of the chicken stock. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.

6. Finishing Ingredients

Once the rice is cooked to al dente, remove the pot from the heat and add the parmesan, butter and parsley, stirring to combine. Adjust the seasoning with salt and black pepper to taste. If needed, add another splash of stock to loosen the consistency, serve immediately.

Pitfalls and tips

Rice Selection is Key

Choose Arborio, Carnaroli, or Vialone Nano for their higher starch content and firmer texture for a creamier risotto with a pleasant bite.

Manage Your Heat

Keep stock at a gentle simmer in a separate pot and add it ladle by ladle, allowing each addition to be mostly absorbed before the next.

Finish with Finesse

Finish with grated Parmesan or Pecorino, a knob of butter, and fresh parsley for umami, a creamy texture, and a fresh taste.

Toast the Rice

Toast the rice in olive oil until it's translucent around the edges to maintain structure and ensure each grain remains distinct.

Stirring Strategy

Stir often but not constantly to help the rice cook evenly and release starch without breaking grains or causing sticking and burning.

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