Learn to make a gourmet creamy risotto with Sicilian caponata, a true Italian culinary delight.

Risotto cremoso alla caponata siciliana

Experience the elegance of Italian recipes with the Creamy Risotto with Sicilian Caponata. This dish is a masterpiece by Chef Nino Di Costanzo from the two-Michelin-starred restaurant Danì Maison in Ischia. The recipe transforms traditional risotto into a gourmet experience, blending vibrant vegetable colors and flavors.

Designed as a sophisticated gourmet risotto, this dish uses the hues of vegetables to captivate the eyes. The risotto acts as an abstract canvas, adorned with rich vegetable sauces: beetroot, peppers, carrots, and spinach create flavorful palettes, maintaining their authentic taste. Inspired by the aromas of caponata, each ingredient contributes to a surprising dish that combines technique, elegance, and the purity of vegetable flavors. With this creamy risotto, haute cuisine meets plate beauty.

Discover More Gourmet Risottos:

• Risotto della Regina
• Risotto with Pumpkin Cream and Pecorino
• Saffron and Milanese Risotto D’O
• Risotto with Grana Padano Cream, Beer Reduction, and Coffee

Ingredients

• 200g Arborio rice
• 1 beetroot
• 1 red bell pepper
• 1 carrot
• 100g spinach
• 50g grated Parmesan cheese
• 50ml extra virgin olive oil
• Salt to taste
• Pepper to taste
• 1 liter vegetable broth

Instructions

1. Prepare the vegetable sauces: Blend each vegetable separately with a little olive oil until smooth.
2. Heat the vegetable broth in a pot and keep it warm.
3. In a pan, toast the Arborio rice with olive oil for a few minutes.
4. Gradually add the hot broth to the rice, stirring continuously.
5. Once the rice is almost cooked, add the vegetable sauces and stir well.
6. Finish with Parmesan cheese, salt, and pepper to taste.
7. Serve immediately, garnishing with extra vegetable sauces if desired.

Total Time: 45 min

Cuisine: Italian