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.
40 minutes
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.
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
tablespoons
Arborio Rice
cups
cups
cups
Parmesan Cheese, microplaned
cups
Flat Leaf Parsley, chopped
tablespoons
to taste
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.
Choose Arborio, Carnaroli, or Vialone Nano for their higher starch content and firmer texture for a creamier risotto with a pleasant bite.
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 grated Parmesan or Pecorino, a knob of butter, and fresh parsley for umami, a creamy texture, and a fresh taste.
Toast the rice in olive oil until it's translucent around the edges to maintain structure and ensure each grain remains distinct.
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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