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Puttanesca risotto with roasted tomatoes · GialloZafferano.com

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  Speaker 1: Puttanesca risotto with roasted tomatoes is a rich, savory rice
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  Speaker 1: dish inspired by the classic Italian puttanesca sauce. You obtain
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  Speaker 1: deep tomato flavor, crunchy capers, and a final touch of
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  Speaker 1: black olive powder, parsley, and anchovy sauce. For four servings,
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  Speaker 1: you need prep time, 20 minutes, cook time, 3 hours
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  Speaker 1: and 20 minutes, ingredients for the risotto, You use 320
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  Speaker 1: grams or 1.8 cups of Carnaroli rice. You use 700
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  Speaker 1: grams or 3 cups of vegetable broth. You use 90
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  Speaker 1: grams or 3.2 ounces of butter, cold. You use 60
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  Speaker 1: grams or 1.5 cup of grated Lodigiano cheese. You use
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  Speaker 1: 30 salted capers, desalted before frying. You use 2 spoonfuls
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  Speaker 1: of powdered black olives, obtained from dehydrated brined olives. You
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  Speaker 1: use parsley as needed. You use anchovy sauce as needed
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  Speaker 1: for finishing. You use extra virgin olive oil as needed
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  Speaker 1: for drizzling at the end. Ingredients for the roasted tomato cream.
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  Speaker 1: You use 350 grams or 0.75 pound of plant tomatoes.
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  Speaker 1: You use one spoonful of extra virgin olive oil. You
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  Speaker 1: use one garlic clove unpeeled. You use one sprig of thyme.
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  Speaker 1: You use fine salt as needed. For frying the capers,
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  Speaker 1: you use peanut seed oil as needed. Start with the
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  Speaker 1: roasted tomato cream. You cut the plum tomatoes into large pieces.
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  Speaker 1: You place them in a baking dish. You add a
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  Speaker 1: pinch of fine salt and one spoonful of extra virgin
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  Speaker 1: olive oil. You add the unpeeled garlic clove and the
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  Speaker 1: thyme sprig. You bake in a preheated conventional oven at
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  Speaker 1: 284 degrees Fahrenheit for about two hours until the tomatoes
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  Speaker 1: are soft. You then blend the roasted tomatoes with their
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  Speaker 1: juices until you obtain a smooth puree. You spread this
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  Speaker 1: puree in a thin, even layer on a baking tray
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  Speaker 1: lined with parchment paper. You place the tray in a
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  Speaker 1: preheated conventional oven at 176 degrees Fahrenheit for about one
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  Speaker 1: hour until the tomato cream becomes thick and concentrated. You
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  Speaker 1: set this roasted tomato cream aside. While the tomato cream
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  Speaker 1: finishes in the oven, you fry the capers. You first
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  Speaker 1: desalinate the salted capers following your usual method, then you
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  Speaker 1: dry them well. You heat peanut seed oil in a
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  Speaker 1: small saucepan. You immerse the capers in the hot oil.
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  Speaker 1: You fry them for a few moments, just until they
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  Speaker 1: become crisp. You drain them on paper towels and keep
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  Speaker 1: them aside. Now you prepare the risotto. You heat a
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  Speaker 1: pot and dry toast the Carnaroli rice without any fat,
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  Speaker 1: stirring so it does not burn. When the rice is
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  Speaker 1: hot and lightly toasted, you start adding hot vegetable broth.
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  Speaker 1: You pour in enough broth to just cover the rice.
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  Speaker 1: You cook over medium-high heat until it begins to simmer,
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  Speaker 1: then you lower the heat. You continue to cook, stirring often,
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  Speaker 1: and you add one ladleful of hot broth at a time,
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  Speaker 1: only when the rice has fully absorbed the previous addition.
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  Speaker 1: You follow the usual cooking time for Carnaroli rice. With
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  Speaker 1: about 10 minutes remaining before the rice is done, you
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  Speaker 1: add the roasted tomato cream. You stir well and bring
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  Speaker 1: the risotto back to a gentle simmer. You continue to cook,
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  Speaker 1: adding broth as needed, until the rice reaches the correct doneness.
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  Speaker 1: When the risotto is cooked, you turn off the heat.
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  Speaker 1: You add the cold butter and the grated lodigiano cheese.
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  Speaker 1: You stir vigorously to cream the risotto. You let the
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  Speaker 1: risotto rest for three minutes so the temperature drops slightly.
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  Speaker 1: The ideal serving temperature is about 122 degrees Fahrenheit, not
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  Speaker 1: piping hot, so the flavors remain well balanced. For finishing,
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  Speaker 1: you season the surface of the risotto with a drizzle
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  Speaker 1: of extra virgin olive oil. You add chopped parsley. You
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  Speaker 1: add a drizzle of anchovy sauce. You sprinkle the powdered
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  Speaker 1: black olives on top. You complete the dish with the
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  Speaker 1: fried capers. You serve the puttanesca risotto with roasted tomatoes immediately,
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  Speaker 1: so the texture stays creamy and the contrasts of flavor
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  Speaker 1: and crunch remain at their best.