Naples pizza risotto

Name: Naples pizza risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Burrata cheese 7 oz; Salted capers 6 tsp; Taggiasca olives 1 oz; Anchovies in oil 1 ½ tbsp; Extra virgin olive oil to taste; Oregano to taste; Fine salt to taste; Black pepper to taste; Datterino tomatoes 10.6 oz; Garlic 3 cloves; Sugar to taste; Lemon peel 1; Oregano to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Gluten Free

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4

PRESENTATION

Get ready to dive into the delicious world of Naples-style risotto pizza—which is awesome. This dish is a really good fusion of two Italian classics. It brings together the core of Neapolitan pizza with the creamy goodness of a traditional risotto. So, imagine this: the savory taste of roasted datterini tomatoes, mixed with briny olives and capers, just like you'd find on a pizza in sunny Naples. Seriously good.

Anchovies add that punch of umami, and you know what? Oregano gives it an aromatic finish. It totally captures the spirit of southern Italy. The key ingredient here is Carnaroli rice, which stays creamy yet firm, ensuring your risotto does not turn mushy. That's essential for any Neapolitan risotto pizza aiming to nail that rich, velvety texture that defines a good risotto.

With every bite, you'll feel like you're experiencing a bit of Mediterranean sunshine. People are often amazed at how this risotto pizza recipe nails both the pizza flavor and the creamy texture that Italian rice dishes are known for. And the grand finale? It's got chunks of burrata cheese—melted slightly over the warm risotto—which gives it a moist and tender feel. So, so comforting.

This is not just any risotto; it's a comforting blend more about the creamy and savory joy than the typical fried crunch of arancini. The combination of tangy tomatoes, salty capers, and mellow burrata sets this apart from your usual risotto or pizza. No question.

It's no wonder this type of risotto pizza bake is becoming a favorite in and around Campania. Once you taste the perfect balance between the tender rice and the golden roasted toppings, you'll understand why it's gaining popularity. Whether you are a fan of classic Italian cuisine or just looking for something new, this twist on tradition brings a little bit of Naples right to your table.

Get ready to impress your taste buds—and your guests—with this unique and really, really good dish! For real.

INGREDIENTS

for the rice: Carnaroli rice 1.6 cups (320 g); Burrata cheese 7 oz (200 g); Salted capers 6 tsp (30 g); Taggiasca olives 1 oz (30 g); Anchovies in oil 1 ½ tbsp (20 g); Extra virgin olive oil to taste; Oregano to taste; Fine salt to taste; Black pepper to taste

for the cherry tomatoes: Datterino tomatoes 10.6 oz (300 g); Garlic 3 cloves; Sugar to taste; Lemon peel 1; Oregano to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Naples pizza risotto

To prepare the Naples pizza risotto, start with the cherry tomatoes. Wash them, dry them well, and transfer them to a baking tray 1. Season with salt, pepper, oil 2, and oregano 3.

Add the 3 cloves of garlic in their skins 4 and the zest you have taken from the lemon using a potato peeler 5, then mix well 6. Bake in a preheated static oven at 480°F for 30 minutes.

In the meantime, soak the capers to desalinate them 7. Rinse them well, drain them and place them on a cutting board. Add the anchovy fillets and make a minced mix 8, then transfer to a small bowl and set aside 9.

In another small bowl, shred the burrata 10, then keep it in the fridge. Remove the cherry tomatoes from the oven as soon as they are well roasted 11, then transfer half to a small bowl 12.

Blend them with an immersion blender 13 until you get a cream. In a saucepan, heat a drizzle of oil, add the rice 14, and toast it for a few minutes, stirring often 15. In the meantime, bring a pot of water to a boil, which you will use to cook the rice.

Start cooking the rice by adding one or two ladlefuls of boiling water 16 and stir 17. Pour in the blended tomatoes 18.

Add a pinch of salt 19 and continue cooking the rice by adding a ladleful of boiling water as needed 20. Halfway through cooking, add the other tomatoes, keeping some for the final decoration 21.

Once cooked, turn off the heat and add the minced capers and anchovies 22, the pitted olives 23, and the oregano, then adjust the salt and pepper.

Pour a drizzle of oil 25 and stir to mix. Plate your Naples pizza risotto on a flat plate and spread it well, then garnish with some cherry tomatoes, the hand-shredded burrata 26, and dry oregano 27.