My version of the Risotto Puttanesca

Being a mom is a full time job and every once in a while one needs a break from the job & one needs to unwind.

I am lucky to have a great support system in my family who encourage me to head out with my friends while they take care of RV in my absence. I think this is so so important for all mothers, you need to trust your family, husband or whoever to take care of your baby while you take a break from being mommy. You shall come back refreshed and recharged to take on your mommy responsibilities. 

One such evening we headed out to Hauz Khas village for dinner with friends and landed up at Imperfecto where we ate this absolutely delicious creamy risotto called Risotto Puttanesca. 

Thats where I got inspiration for this Risotto recipe. Now Risotto is one of the easiest dishes to cook all it needs is some time and patience. So here is rendition of the Risotto Puttanesca. I ended up adding some vegetable to this since my sister is a fussy eater and till date we need to mask vegetables in various forms to get her to eat :)

Risotto Puttanesca served Piping hot

Ingredients

3 tablespoon of butter

1 medium onion, chopped

3 cloves garlic, sliced

1/2 Yellow bell pepper, finely chopped

4-5 baby corn, chopped

2-3 tomatoes, chopped and pureed

1 teaspoon (more or less) red chili flakes

2-3 tablespoon of oregano (I prefer to use the ones we get with Dominoes Pizza)

1 cup arborio rice

1/2 cup white wine

6-7 cups vegetable/ chicken stock (I usually add my salt to the vegetable stock)

2 tablespoon of fresh cream

Freshly grated parmesan cheese or even amul cheese cubes would work

Chopped fresh parsley, for garnish

Salt to taste

Method

• Sautee the finely chopped bell pepper & Chopped baby corn in butter and set aside
• In a pan, add butter and chopped garlic. To this, add the tomato puree and stir till the tomatoes reduce and the puree is cooked
• In a separate pan, add a tablespoon of butter and to this add the chopped onions. Cook the onions for a minute and then add the arborio rice. Stir the arborio rice and cook for a couple of minutes
• Now add the wine to the arborio rice and cook till the wine evaporates
• Now add a cup of vegetable stock and cook till stock is absorbed. Now keep adding vegetable stock one cup at a time till the risotto is cooked. This may take unto 45 minutes
• Once the Risotto is cooked, lower the flame. Now add the tomato puree & fresh cream and stir. 
• Also add the sautéed vegetables to the risotto
• Add grated cheese, oregano, red chilli flakes and salt if required
• Garnish with some cheese and parsley and serve steaming hot

This is a simple yet tasty recipe which one can whip up easily.You may choose to add other vegetable like mushrooms or olive as a variation based on your preference. Happy cooking :)