Risotto all'amatriciana

Name: Risotto all'amatriciana
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Guanciale 5 oz; Peeled tomatoes 14 oz; Pecorino Romano cheese &frac23; cup; Dry white wine 3 tbsp; Vegetable broth 2 quarts; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4 people
Cost: Average

PRESENTATION

Seafood carbonara and cacio e pepe ravioli are just 2 variations of great classic dishes of Lazio. We’ve also discovered a different take on the much-loved pasta all’amatriciana recipe: a creamy risotto with rice taking the place of the traditional rigatoni or bucatini pasta. Risotto all’amatriciana is savory, flavorful, and satisfying. It’s an ideal first course for casual dinners with a few friends, or you could use it to surprise your other half with unmistakable amatriciana aromas in a new twist. We stick to the traditional recipe for our risotto base, but guanciale bacon is the star of the show rather than mushrooms, pumpkin, zucchini, or sausage – naturally accompanied by a sauce of peeled tomatoes. For the ultimate challenge, you could serve a duo of risotto dishes: this amatriciana version paired with a cacio e pepe version!

INGREDIENTS: Carnaroli rice 1 ½ cup (280 g); Guanciale 5 oz (150 g); Peeled tomatoes 14 oz (400 g); Pecorino Romano cheese ⅔ cup (75 g); Dry white wine 3 tbsp (50 g); Vegetable broth 2 quarts (2 l); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Risotto all'amatriciana

To make the risotto all’amatriciana, prepare 2 quarts (2 l) of vegetable broth and keep it warm. Then remove the rind from the guanciale 1 before slicing and cutting into ¼-inch (0.5-cm) strips 2. Brown the guanciale in a hot pan without adding fat 3, stirring occasionally.

As soon as the guanciale is crispy, add the white wine 4 and simmer until the alcohol evaporates off 5. Take the peeled tomatoes (with all their juice) and chop or crush them with a fork before adding them to the guanciale 6.

Cook the sauce over medium-low heat with the lid on the pan for about 15 minutes 7, then add salt and pepper to taste. Toward the end of the 15 minutes, toast the rice in a separate pan for a few minutes 8, stirring frequently. Add it to the sauce 9.

Stir to mix the rice into the sauce 10 and start to add the hot vegetable broth 11. Keep adding a ladleful of broth at a time until the risotto is cooked. This will take about 20 minutes. The final consistency should be creamy 12, and the risotto should roll like a wave if you shake the pan.

Turn off the heat before adding the grated Pecorino cheese 13. Stir and allow to rest for a few minutes before serving your risotto all’amatriciana piping hot. Add a sprinkle of black pepper 14 and more grated Pecorino cheese to taste 15.