Risotto with Anchovies, Capers and Olives

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Added Jan 27th, 08 by Holly Horwood


  • Categories: Rice, Grains & Beans
  • Servings: 4 change
  • Calories per serving: 703
  • Prep Time: 10 mins
  • Cook Time: 30 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 70335%
Fat 23g35%
Cholesterol 19mg6%
Sodium 1,751mg 73%
Carbohydrates 93g35%

More facts>>

FoodConnect Nutritionals

yummy and fast to make - like a puttanesca sauce, but better.

An old classic..add a salad and cold white wine and you're ready to go!

Ingredients

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                    [method] => crushed
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            [2cd72213-5b41-9f44-29f7-24a0aa13a50a] => Array
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                    [method] => rinsed and finely chopped
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  • 3 garlic cloves crushed
  • 1/4 tsp chili pepper flakes
  • 25 gram anchovies rinsed, boned and coarsely chopped
  • 2 tbsp capers rinsed and finely chopped
  • 5 tablespoons green olives
  • 1 tbsp black olive pate
  • 4 tbsp olive oil
  • 1/2 tsp ground oregano
  • 350 gram rice, arborio, dry
  • 12 ounces dry white wine
  • 2 liter chicken stock
  • 1 tbsp tomato paste
  • 1 tsp sea salt
  • 3 tablespoons flat leaf parsley chopped

Recipe Method

1. Put the garlic, chili, anchovies, capers, olives, olive pate, olive oil and oregano into a large pan and fry gently for about 5 minutes, stirring continuously. Add the rice and toast the grains for a few minutes until the rice is crackling hot, then add the wine and stir for about 3 minutes or until the alcohol is evaporated.

2. Lower the heat and start to add the hot stock, about 1 1/2 to 2 ladlefuls at a time, stirring thoroughly between each addition and always waiting for the rice to absorb the liquid before adding more.

3. As soon as the rice is tender, but still firm to the bite, remove it from the heat and stir in the tomato puree diluted in the warm water. Adjust the seasoning and stir in the parsley. Cover and leave to rest for about 4 minutes, then stir once more before serving on a warmed platter or in warm bowls.

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Reviews

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0 members found this review helpful
Jeremy Mitchell
February 10, 2008

Delicious and creamy. Just like risotto should be!

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