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Puttanesca stringy risotto is one of those absolutely tasty first courses that cannot be missing from your table: it is creamy, tasty and the scenic effect is guaranteed!
If you know and love puttanesca pasta in its classic recipe, you will adore this preparation even more which is very easy and within everyone’s reach, but truly special.
It will be an ace up your sleeve to show off every time you want to impress your diners without making too much effort whether it’s a family party, Sunday lunch or an evening to share with friends.
Amazing, a pleasant discovery to bring to the table and make everyone happy
Furthermore, you can also prepare it in advance and reheat it when it is time to bring it to the table, which makes it a truly amazing and very useful first course and you can also prepare it to take it to the office or on a trip considering that it is really good even eaten cold. In short, there is no better and more practical dish than this one, but above all quick and simple to make! Test yourself and you will certainly make a great impression, all you have to do is go shopping and have fun cooking!
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Ingredients
320 g of rice
700 ml of tomato puree
100 g of pitted black olives
100 g of desalted capers
500 ml of vegetable broth
150 g of smoked provola
Salt and Pepper To Taste
Extra virgin olive oil to taste
An onion
Preparation of stringy puttanesca risotto
To make this dish, start by preparing the sauce: pour a little extra virgin olive oil and a little finely sliced onion into a saucepan. Turn on a low heat, fry and when it turns golden, add the pitted black olives and the capers that you have rinsed under running water and drained well.
Let it flavor for a few minutes, stirring, then add the rice and toast it briefly. Also add the tomato puree, a ladle of vegetable broth and cook until the rice is still slightly al dente. Add the vegetable broth a little at a time and only if the previous one is completely absorbed. Season with salt and turn off at the right time.
Transfer the rice into a baking dish alternating the layers with the thinly sliced provola, then transfer to the preheated oven and cook at 200 degrees for about 7/8 minutes so that the cheese melts. At the end, let it cool for a couple of minutes, then serve and enjoy!
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