I haven’t traveled extensively in Italy, and the few trips that I’ve made have been
limited to the more
touristic spots –
Rome, Venice and Capri. I loved all of them though…and this was in no small
measure because of the wonderful
food! One of my favorite Italian dishes that I would always seek
out was pasta
with puttanesca sauce, which is a
spicy tomato sauce spiked up with red chili flakes,
anchovies, black olives and
capers. According to my friend Elisabeth over at Food and Thrift Finds,
puttanesca was named after the puttanas, or working girls as they say. Legend has it that they were
so busy with their...um...work...that they never had time to make a proper meal and just threw a
bunch of things together into a pasta sauce. Puttanesca sauce is thus all about making do with the
ingredients that you have on hand...now, that's my kind of sauce!
course). Capers are in particular are an obsession of mine...I can put them into just about anything!
For the longest time, I'd been thinking about making a risotto (another one of my favorites) with
puttanesca flavors. I did a quick Google search to see if something like this already existed...and of
course it did, courtesy of celebrity chef and Italian cuisine guru David Rocco. I adapted his recipe
very little and was very happy with the results and I'm sure that you will be too if you try it. As an
added bonus, I made parmesan tuiles for the first time, after being inspired by this video. So quick
and easy, yet such a nice touch!
RISOTTO PUTTANESCA
Adapted from David Rocco
Serves 4-6
1
tablespoon extra-virgin olive oil
1 medium
onion, chopped
3 cloves
garlic, sliced
15 black
olives, sliced
4
tablespoons capers, drained
1 teaspoon
(more or less) red chili flakes
2 cups arborio
rice
1 cup dry
white wine
2 cups tomato purée
5 cups
vegetable broth
Freshly
grated parmesan cheese or parmesan tuiles (see video above), for garnish
Chopped fresh
parsley, for garnish
1. In a large pan, heat the olive oil over medium. Add the onion and garlic and saute until the onion is
translucent.
2. Add the olives, capers and chili flakes and give everything a nice mix.
3. Stir in the arborio rice and let it toast just a bit. Pour in the wine and stir until it evaporates.
4. Mix in the tomato purée. Cook until the rice is nice and thickened.
5. Stirring constantly, add the vegetable broth about a cup at a time. Keep stirring after each addition
until the broth is absorbed.
6. Once you've incorporated all the broth, check to make sure that the rice is somewhere between al
dente and soft (it's a matter of personal preference). Garnish with freshly grated parmesan or
parmesan tuiles and chopped fresh parsley.
Looking for some other delicious risotto recipes? Try these!
Love this idea! It's such a perfect marriage of two of my favourite Italian dishes, so I know it can't possibly go wrong... I think I know what I'm making next time I'm in a risotto kind of mood. :)
ReplyDeleteI love that paresan crisp in the center! I know what you mean about capers...I try to think of things to make so I can add capers to it! :) This is a lovely risotto!
ReplyDeleteThis recipe is a very curious, I will have to try it!
ReplyDeleteWhat an awesome idea! I love risotto but never had a fiery version :) Yum!
ReplyDeleteMmmm this looks divine! I love risotto but have always had trouble with the execution in my own kitchen...either too salty or mushy.
ReplyDeleteThe flavor combo here sounds so delicious though...I may have to brave it one more time!
:D
This is a fusion done RIGHT! :D
ReplyDeleteOooh! I love me some puttanesca sauce. Like you, I'm all about just throwing stuff in there. No fuss, no muss. Yours looks gorgeous! Super flash :)
ReplyDelete