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Risotto Alla Puttanesca
Preparation : 10 min
Cooking : 25 min
Total time : 35 min Rest : 0 minsaucepan or microwave to heat up the stock.
50 g onion
4 tbsp olive oil
60 g black olives pitted.
20 g Anchovy fillets (5 fillets)
2 tbsp capers
320 g Arborio rice
100 ml dry white wine
650 ml chicken sotck or vegetable stock
230 g Passata or tomato puree
80 g of unsalted butter
60 g Parmesan cheese grated.
1 scoop large fresh Mozzarella (la casa Formaggio 200 g in brine)
2 pinches salt
1 pinch pepper
1 pinch of dried chilli flakes or chilli powder optional
1 tbsp parsley powder (dry at 80°C 1 bunch of parsley leaves for 2-3h. Place into a blender, mill until it turns into dust – use to garnish)
3 leaves of basil
Associated products
- 50 g onion
- 4 tbsp olive oil
- 60 g black olives pitted.
- 20 g Anchovy fillets (5 fillets)
- 2 tbsp capers
- 650 ml chicken sotck or vegetable stock
- 320 g Arborio rice
- 100 ml dry white wine
- 650 ml chicken sotck or vegetable stock
- 230 g Passata or tomato puree
- 3 leaves of basil
- 80 g of unsalted butter
- 60 g Parmesan cheese grated.
- 2 pinches salt
- 1 pinch pepper
- 1 pinch of dried chilli flakes or chilli powder optional
- 1 scoop large fresh Mozzarella (la casa Formaggio 200 g in brine)
- 1 tbsp parsley powder (dry at 80°C 1 bunch of parsley leaves for 2-3h. Place into a blender, mill until it turns into dust – use to garnish)
SARA CONFORTO
