Method

1

In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden, then add anchovies and stir. Add the rice and ‘toast’/cook for a few mins. Then add wine and allow it to evaporate.

2

Add a ladle of boiling stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-20 minutes). Halfway through the cooking process, add Fresh Basil Sugo or tomato passata and the olives.

3

When ready, remove the risotto from heat, then add butter and parmesan, stir well to mix. Allow to rest for 1-2 minutes before serving. Serve onto a plate with burrata on top of the rice, crispy capers and parsley dust.

Prep Time10 minsCook Time18 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 300 g Carnaroli risotto rice
  onion, finely chopped
 80 g unsalted butter
 ½ glass dry white wine
 ½ jar ‘Chef Luca Ciano’ Fresh Basil Sugo or tomato passata
 60 g black olives cut into quarters
 5 Delicius Anchovy fillets
 3 tbsp baby capers, fried in oil till crispy
 1.20 l vegetable stock
 4 g Vannella Cheese Burrata
 60 g Parmigiano Reggiano, grated
 1 tbsp parsley powder (dry at 80°C 1 bunch of parsley leaves for 2-3h. Powder into a blender till turn into dust – use to garnish)
 Extra virgin olive oil
 Salt & pepper

Ingredients

 300 g Carnaroli risotto rice
  onion, finely chopped
 80 g unsalted butter
 ½ glass dry white wine
 ½ jar ‘Chef Luca Ciano’ Fresh Basil Sugo or tomato passata
 60 g black olives cut into quarters
 5 Delicius Anchovy fillets
 3 tbsp baby capers, fried in oil till crispy
 1.20 l vegetable stock
 4 g Vannella Cheese Burrata
 60 g Parmigiano Reggiano, grated
 1 tbsp parsley powder (dry at 80°C 1 bunch of parsley leaves for 2-3h. Powder into a blender till turn into dust – use to garnish)
 Extra virgin olive oil
 Salt & pepper

Directions

1

In a heavy-bottomed saucepan gently cook onions in 25g of butter and olive oil until golden, then add anchovies and stir. Add the rice and ‘toast’/cook for a few mins. Then add wine and allow it to evaporate.

2

Add a ladle of boiling stock. As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-20 minutes). Halfway through the cooking process, add Fresh Basil Sugo or tomato passata and the olives.

3

When ready, remove the risotto from heat, then add butter and parmesan, stir well to mix. Allow to rest for 1-2 minutes before serving. Serve onto a plate with burrata on top of the rice, crispy capers and parsley dust.

Risotto ‘Alla Puttanesca’ with Burrata