White Putanesca Risotto

Name: White Putanesca Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1.7 cups; Vegetable broth 2 ½ cups; Capers in vinegar 6 ½ tbsp; Taggiasca olives pitted 2.1 oz; Anchovies 2.1 oz; Onions ¼ cup; Extra virgin olive oil to taste; Parsley to taste; Butter 5 ½ tbsp; Parmigiano Reggiano PDO cheese 2.1 oz; White wine 1.4 tbsp; Black pepper to taste; Fine salt to taste; Breadcrumbs ½ cup; Garlic 1 clove; Extra virgin olive oil to taste

Difficulty: Very easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

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PRESENTATION

White Puttanesca Risotto keeps every bold ingredient that defines the classic — anchovy fillets, capers, taggiasca olives — and drops the tomato entirely, arriving at a pale, deeply savory dish that earns its flavor through salt and brine rather than red sauce. Where you might expect the absence of tomato to flatten things out, it does the opposite: without that sweetness and acidity, the olives, capers, and anchovies read more cleanly, and the dish lands somewhere between restrained and intensely flavored.

Mantecatura with butter and Parmesan pulls the rice into a velvety, cohesive base that holds its own against those assertive ingredients without muting them. Toasted breadcrumbs finish each bowl with a quiet crunch — a simple move that keeps the texture from becoming one-note and makes the richness easier to sustain through every bite.

INGREDIENTS

Carnaroli rice 1.7 cups (320 g)

Vegetable broth 2 ½ cups (600 ml)

Capers in vinegar 6 ½ tbsp (60 g)

Taggiasca olives 2.1 oz (60 g) - pitted

Anchovies 2.1 oz (60 g)

Onions ¼ cup (40 g)

Extra virgin olive oil to taste

Parsley to taste

Butter 5 ½ tbsp (80 g)

Parmigiano Reggiano PDO cheese 2.1 oz (60 g)

White wine 1.4 tbsp (20 ml)

Black pepper to taste

Fine salt to taste

for the toasted breadcrumbs: Breadcrumbs ½ cup (50 g); Garlic 1 clove; Extra virgin olive oil to taste

Preparation

How to prepare White Putanesca Risotto

To prepare the white puttanesca risotto, start by finely chopping the olives and capers together on a cutting board 1. Peel and chop the onion as well 2, then pour a drizzle of oil into a saucepan, add the onion and gently brown it 3.

Add the chopped olives and capers and let them sauté over medium heat for about 2 minutes, then add the rice and toast it for another 2 minutes 4. Deglaze with white wine and let the alcoholic part evaporate 5. Then begin to moisten the rice with hot vegetable broth, adding it little by little, and continue cooking for about 16 minutes 6. Salt if necessary.

Meanwhile, pour the breadcrumbs into a frying pan 7, add a drizzle of extra virgin olive oil, the garlic 8 and toast over low heat, stirring often, until evenly golden 9.

Once the risotto has finished cooking, turn off the heat and stir in the butter 10 and the grated Parmesan 11. Finish with the chopped parsley 12.

Season with a grind of black pepper 13 and mix well until you obtain a creamy, well-emulsified risotto 14. Spoon the risotto onto plates and place the anchovy fillets on the surface 15.

Finish with the toasted breadcrumbs, scattering them over the risotto 16, and top with one final grind of black pepper 17. Serve the white puttanesca risotto immediately while hot 18.

Storage

We recommend consuming the white puttanesca risotto immediately.

Tip

For a more balanced flavour, taste the risotto before adding salt: capers, olives, anchovies and Parmesan already contribute a good level of saltiness, so you may not need to add more.

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