Risotto Puttanesca

No one in Italy would ever even think of doing this. Risotto is northern, puttanesca is from the south and never shall the two cuisines meet. This is like putting corn on a pizza. But someone had to try, so I did.

INGREDIENTS

1    tablespoon olive oil

½   cup white onion, finely chopped

4    garlic cloves, minced

6    anchovy fillets, finely chopped

½   teaspoon red pepper flakes (optional)

1    can (7 ounces) tomato sauce

2    teaspoons dried oregano

1    cup low sodium chicken broth

1    cup water +

1    tablespoon olive oil

1    cup Arborio rice

¼   cup dry white table wine

½   cup chopped black or Kalamata olives

3    tablespoons capers, rinsed, soaked and drained

¼   cup grated Parmesan cheese

METHOD

Heat 1 tablespoon of olive oil in a medium sauce pan over medium heat. Add onion and cook, stirring occasionally, until onion is translucent, about 3 to 4 minutes. Add garlic and anchovies, cook 1 minute. Add the pepper flakes, tomato sauce and oregano, stir well and simmer  for 2 to 3 minutes. Lower heat to very low.

Mix the chicken broth and water in a medium sauce pan and warm it over low heat. In a large skillet over medium heat, add 1 tablespoon of olive oil and swirl to coat. Add the rice and stir for 3 to 4 minutes until it begins to sizzle. Add the ¼ cup of white wine and stir until it is absorbed.

Add ½ cup of the broth-water mix to the large skillet and, continuously stirring, cook it until the .liquid is absorbed. Continue stirring and adding small amounts of the broth for about 16 to 17 minutes or until the rice is almost al dente. Add the tomato sauce mixture to the skillet and stir it well.

Continue stirring and adding small amounts of broth until the rice is done, about 20  minutes over all. If you runout of broth-water, go to plain water. Remove from the heat and stir in the olives, capers and cheese.  Once warmed throughout, serve immediately with slices of crunchy Italian bread. .