Risotto All'Amatriciana

Risotto All'Amatriciana

 

The Lowdown: 

✨ Risotto All’Amatriciana: Comfort Food, Italian-Style ✨

If you're a fan of Amatriciana pasta, you're going to love this Risotto All’Amatriciana. Creamy risotto, crispy guanciale, and a rich tomato sauce come together in this comforting Italian dish. Perfect for a weeknight dinner or a special occasion, this risotto is guaranteed to become a family favourite.

Ingredients

  • Olive oil
  • 150 g guanciale (or pancetta)
  • 50 ml white wine
  • ½ teaspoon chili flakes
  • 1 x 400 g canned tomatoes
  • 275 g arborio rice
  • 1 litre chicken stock
  • 50 g parmigiano-reggiano cheese (or parmesan)
  • Freshly ground black pepper, to taste

Steps

  1. Cook the Guanciale: In a heavy-bottom pan, heat 1 tablespoon of olive oil over medium heat. Add the guanciale and fry until slightly crispy. (If you like it crispy, set aside some for later)
  2. Add Wine and Tomatoes: Pour in the white wine and cook for about a minute. Then, add the chili flakes and stir in the crushed tomatoes. Cook on low heat for a couple of minutes.
  3. Toast the Rice: In a separate pan, heat the remaining olive oil and toast the rice for about 2-3 minutes, stirring frequently.
  4. Combine Rice and Sauce: Add the toasted rice to the pan with the tomato sauce. Pour in 1 ladle of stock, stirring continuously. Gradually add more stock, one ladle at a time, stirring until the rice is al dente.
  5. Finish with Cheese: Once the rice is cooked to your liking, stir in the grated cheese. Season with freshly ground black pepper to taste.
  6. Serve Immediately: Serve hot, garnished with additional cheese if desired.

Tips for Best Results

  • Add stock slowly while stirring to achieve a creamy consistency without cream or butter.
  • Do not wash the rice before cooking; you need the starch for creaminess.
  • Adjust stock quantity if you prefer a soupier risotto.

Enjoy your delicious Risotto All'Amatriciana!

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