Risotto with Pantelleria Capers and Anchovies from Monterosso

perfect risotto to serve in summer, made with fresh, wholesome ingredients, the creation of Michelin star chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia: Risotto with Pantelleria capers and anchovies from Monterosso.

Ingredients for 4 people – Risotto with Pantelleria Capers

San Gallo Riserva rice: 200 g
Burrata cheese: 30 g
Spring onion from Tropea: 20 g
Garlic: 1 clove
Coastal lemon: 1
Pantelleria capers, desalted: 20 g
Pachino tomatoes: 2
Dill leaves: to taste
Fish stock: 1 l
Evo oil: 5 tablespoons
Dried tomatoes: 25 g
Monterosso anchovy: 1
Toritto almonds: 10 g
Basil: 2 leaves
Parsley: 1 teaspoon
Dried oregano: 1 pinch
Chili pepper: 1 pinch
Fresh marjoram, thyme and oregano leaves: to taste
Herb-flavored oil: to taste
Watercress: 100 g
Whole-grain sea salt: to taste


For the Pesto

Pound the tomatoes, capers, anchovy, parsley, marjoram, thyme, fresh and dried oregano, almonds, and chili pepper in a mortar with a few tablespoons of fish stock and the flavored oil – if a mortar is not available, an immersion blender can be used, being careful not to blend the ingredients too much.

For the Watercress Juice

Wilt the watercress in a pan with 1 tablespoon of olive oil for 1-2 minutes. Season with a little salt, remove from heat, and centrifuge.

For the Risotto

Season the concassé with 1 tablespoon oil, a little salt, and a few basil sprouts. In a saucepan, heat 3 tablespoons of oil with the garlic, add the spring onion, and wilt it slowly, adding a tablespoon of water if necessary. Add the rice, toast it well over high heat, and cook for about 7-8 minutes over moderate heat adding a little hot fumet at a time, then add the burrata, capers, a little grated lemon zest, the rest of the oil, mix well and complete cooking over moderate heat. Season with salt.


Serve the risotto on warm flat plates, distributing the pesto, tomato, watercress juice, basil, and dill sprouts on the surface of the risotto.

Il Luogo di Aimo e Nadia

Risotto with Pantelleria Capers and Anchovies from Monterosso

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