Putaneska Risotto

Name: Putaneska Risotto
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp of olive oil; 1 small or 1/2 medium red onion minced; 3 cloves of garlic minced; 1 red chili or red long pepper angle diced; 2 tbsp capers rough chopped; 250 grams of cherry tomatoes; 225 grams of Arborio or any other risotto rice; 100 ml white wine; 1 tbsp of tomato paste; 1 litre of vegetable stock added gradually; 15-20 calamata olives cut to 6 pieces lengthwise; Salt and pepper to taste; Add basil sifonade and turn off the heat; Also garnish with homemade basil oil; Dehydrated tomato (Gordon Ramsey)

10 steps

Cook:1h 30min

Updated at: Thu, 17 Aug 2023 05:00:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories451 kcal (23%)

Total Fat20.4 g (29%)

Carbs56.4 g (22%)

Sugars5.4 g (6%)

Protein5.8 g (12%)

Sodium1419.5 mg (71%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1red onion

small, or 1/2 medium, minced

3cloves of garlic

minced

1red chili

or red long pepper angle, diced

2 Tbspcapers

rough chopped

250 gramscherry tomatoes

225 gramsArborio rice

or any other risotto

100mlwhite wine

1 Tbsptomato paste

1 litrevegetable stock

added gradually

15calamata olives

cut to 6 pieces lengthwise

si, fonade and turn off the heat

basil oil

Also garnish with homemade

Dehydrated tomato

Gordon Ramsey

Instructions

Step 1

Sauté the onion in olive oil u tip translucent

Step 2

Add garlic and continue sautéing for another minute

Step 3

Add the red pepper sauté for 1 min, then add capers and sauté for 1 minute

Step 4

Add tomatoes and continue sautéing for few minutes until tomatoes are tender

Step 5

Add the rice and sauté

Step 6

Add the wine and sauté until it evaporates

Step 7

Add the tomato paste and sauté for another 30 seconds

Step 8

Then start gradually adding the hot chicken stock and continue sautéing until the rice is al dente

Step 9

Add the olives and cook for a minute or so and add shifonad basil and some parsley and turn the heat off

Step 10

Works perfect as a base for baked fish, I did with steal head trout, salmon and sea bass. I sauté fish filets in a little bit of olive oil skin side down for 5-6 minutes and then turn and sauté for another 3-4 minutes. Also garnished with dehydrated tomatoes and basil leave (photo)