20g parsley (leaves only)
1 clove of garlic
25g capers
1-2 anchovy fillets
2 dried mini red peppers/chilli peppers/peperoncino
200g canned chopped tomatoes
100g pitted black olives
40g EVO (20+20)
1 small onion
300g risotto rice (Carnaroli or Arborio)
100g white wine
700g boiling water
1 tbsp TM vegetable stock
Salt
- Grate parmesan and parsley for 20 seconds on Turbo. Set it aside
- Chop garlic, capers, anchovies, peperoncino and tomatoes for 30 seconds on Speed 5
- Add olives and 20g of EVO and cook for 10 minutes at 100°C on Speed 1. Set aside. Keep warm
- Cook onion with the remaning 20g of EVO for 3 minutes at 100°C on Speed 4
- Mount the Butterfly. Add rice and cook for 2 minutes at 100°C on Speed 1
- Add wine. Cook for 1 minute at 100°C on Speed 1
- Add boiling water and TM stock. Cook for 15 minutes at 100°C on Speed 1
- Add the tomato sauce that you prepared before. Mix for 20 seconds on Speed 1
- Put risotto in a serving bowl. Add parmesan-parsley mixture and mix it.
Buon appetito
I've got this recipe since a while but I don't remember where it originally came from.
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