Risotto all’Amatriciana: A Delectable Twist on a Classic Italian Dish
Category: Main Course
Serves: 4
Transport your taste buds straight to the heart of Italy with this luscious Risotto all’Amatriciana, a comforting dish that combines the rich flavors of guanciale, tangy tomatoes, and creamy Pecorino Romano. Perfect for a cozy family dinner or an elegant evening, this recipe strikes the perfect balance between tradition and innovation. Below, you’ll find a step-by-step guide to crafting this irresistible dish, complete with tables for easy navigation through the ingredients, nutritional information, and instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 280 g |
| Guanciale (cured pork cheek) | 150 g |
| Peeled tomatoes | 400 g |
| Pecorino Romano (grated) | 75 g |
| Dry white wine | 50 g |
| Vegetable broth | 2 liters |
| Fine salt | To taste |
| Black pepper (freshly ground) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~18 g |
| Carbohydrates | ~60 g |
| Fats | ~12 g |
| Saturated Fats | ~5 g |
| Fiber | ~3 g |
| Sodium | ~750 mg |
Step-by-Step Instructions
1. Prepare the Ingredients and Broth
Begin by ensuring all your ingredients are prepped. Dice the guanciale into thin slices, then cut these into strips about half a centimeter wide. Heat the vegetable broth in a separate pot, keeping it warm for later use.
2. Cook the Guanciale
Place a heavy-bottomed pan or casserole dish over medium heat. Add the guanciale strips and let them cook slowly, stirring occasionally. You won’t need additional fat, as the guanciale will render its own. Once the guanciale turns golden and crispy, pour in the white wine and allow it to deglaze the pan, cooking until the liquid reduces.
3. Prepare the Tomato Sauce
While the guanciale cooks, take the peeled tomatoes (including their juices) and crush them gently using a fork. Add these to the pan with the guanciale, stirring well to combine. Lower the heat to medium-low, cover the pan, and let the sauce simmer for about 15 minutes. Stir occasionally and season with salt and pepper to taste.
4. Toast the Rice
In a separate pan, toast the Carnaroli rice over medium heat for a couple of minutes, stirring constantly. This step ensures the rice will absorb flavors and develop the perfect texture.
5. Combine the Rice with the Sauce
Transfer the toasted rice into the pan with the tomato sauce. Stir well to coat each grain in the luscious sauce. Begin adding the warm vegetable broth, one ladle at a time. Stir gently and allow the rice to absorb the broth fully before adding the next ladle.
6. Cook the Risotto
Continue adding the broth, stirring frequently to achieve a creamy consistency. The cooking process should take about 18-20 minutes. As the risotto nears completion, it should achieve the desired “wave” effect, a hallmark of authentic Italian risotto.
7. Finish with Pecorino Romano
Turn off the heat and fold in the grated Pecorino Romano. Mix thoroughly until the cheese is melted and the risotto reaches a rich, velvety texture. Cover the pan and let the risotto rest for 2-3 minutes.
8. Serve and Garnish
Serve the Risotto all’Amatriciana hot, garnished with a fresh grating of black pepper and an extra sprinkle of Pecorino Romano if desired. Enjoy immediately for the best experience.
Pro Tips for the Perfect Risotto all’Amatriciana
- Choose the Right Rice: Carnaroli rice is ideal for its ability to absorb flavors while maintaining a firm texture.
- Don’t Rush the Broth: Always add warm broth gradually to ensure even cooking and to create the creamy consistency that makes risotto unique.
- Balance the Seasoning: Pecorino Romano is naturally salty, so taste the risotto before adding additional salt.
- Serve Fresh: Risotto is best enjoyed immediately to retain its creamy texture.
Enjoy this delicious Risotto all’Amatriciana, a dish that will warm your heart and bring a touch of Italian elegance to your dining table!
