To prepare the puttanesca risotto, begin by crushing the unpeeled garlic clove and slicing the chili peppers lengthwise. In a pan, heat a drizzle of olive oil, then add the chilies and garlic. Add the anchovy fillets and let them dissolve gently over low heat.
Add the peeled tomatoes, season with salt and pepper to taste, cover the pan with a lid, and let simmer for 20 minutes.
Remove the garlic clove and chili peppers, transfer the remaining mixture into a blender, and blend until completely smooth and uniform.
In a separate saucepan, dry-toast the rice. Once it becomes translucent, deglaze with a splash of white wine. Allow the alcohol to evaporate completely, then continue cooking the rice by adding hot vegetable broth one ladleful at a time as needed.
Meanwhile, roughly chop the capers and Gaeta olives, then set them aside. When the rice is halfway through cooking, pour in the blended tomato sauce and stir well, continuing to cook until the rice is al dente.
Remove the pot from the heat and stir in the chopped capers, olives, and minced parsley.
Still off the heat, add the remaining extra virgin olive oil and grated Pecorino Romano, then stir vigorously (mantecare) until creamy and emulsified.
Plate the risotto and garnish with a few reserved capers, olives, and a sprinkle of fresh parsley. The puttanesca risotto is ready to serve.
