Risotto ‘Alla Puttanesca’ with Burrata - Chef Luca Ciano

Name: Risotto ‘Alla Puttanesca’ with Burrata - Chef Luca Ciano
Total time: 28 min
Ingredients: 300 g Carnaroli risotto rice; ⅓ 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; 1.2 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

www.lucaciano.com

Join Chef Luca Ciano and cook these delicious Almond Crusted Prosciutto & Ricotta Fritters from his TV show Luca's Key Ingredient on Channel 10!

View full recipe on www.lucaciano.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lucaciano.com.

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Ingredients

300 g Carnaroli risotto rice
⅓ 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
1.2 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