Red Risotto “Pasticciato” – A Delectable Twist on Classic Risotto
Category: First Courses
Servings: 4
Red Risotto “Pasticciato” is a flavorful and comforting dish that combines the rich flavors of Carnaroli rice, tangy tomato, and creamy cheese. With layers of melted caciocavallo and Grana Padano, this recipe takes risotto to the next level by finishing it under the grill for a delightful, golden crust. Whether you’re looking for an unforgettable meal for your family or something special for your dinner guests, this dish brings an unforgettable balance of flavors and textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Tomato Passata | 250g |
| Tomato Concentrate (Triple) | 30g |
| Vegetable Broth | 950g |
| Shallot | 25g |
| Extra Virgin Olive Oil | 20g |
| White Wine | 50g |
| Mortadella | 170g |
| Caciocavallo Cheese | 140g |
| Grana Padano DOP Cheese | 50g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Caciocavallo Cheese (for topping) | 60g |
Instructions
-
Prepare the Base:
Start by boiling salted water in a pot to prepare the vegetable broth. In a separate pan, finely chop the shallot. -
-
Sauté the Shallot:
Heat the olive oil in a large pan and sauté the shallot over medium heat until it becomes soft and translucent. -
Deglaze with White Wine:
Increase the heat and pour in the white wine. Allow it to evaporate completely, leaving behind only the rich essence of the wine. -
Add the Tomatoes:
Once the wine has evaporated, stir in the tomato passata and continue cooking. Add a ladle of hot vegetable broth to the pan and mix thoroughly. -
Add the Tomato Concentrate:
Stir in the triple-concentrated tomato paste, allowing it to blend with the tomatoes. Keep cooking, adding broth as needed, until the sauce thickens. -
Prepare the Cheese and Mortadella:
While the sauce simmers, peel the caciocavallo cheese and cut it into small cubes. Do the same with the mortadella. -
Cook the Rice:
Stir the Carnaroli rice into the sauce, ensuring the grains are well-coated with the tomato mixture. Continue to cook, adding broth as needed until the rice is fully cooked, tender, and slightly creamy. -
Finish with Cheese:
Once the rice is cooked, transfer it to a mixing bowl. Add the grated Grana Padano cheese, the small cubes of caciocavallo cheese, and the mortadella. Stir everything until the cheese melts and the mixture becomes creamy. -
Transfer to a Baking Dish:
Grease a baking dish with a drizzle of olive oil. Spoon the risotto mixture into the dish, spreading it out evenly with a spatula. -
Grill for a Golden Crust:
Preheat your oven to 240°C (460°F) on the grill setting. Place the baking dish in the oven and grill the risotto for 6-7 minutes or until the top becomes golden and slightly crispy. -
Serve and Enjoy:
Once the risotto is golden and bubbling, remove it from the oven. Serve hot and enjoy the delightful combination of creamy cheese, savory mortadella, and perfectly cooked risotto.
Tips for Success
- Broth Substitution: You can substitute the vegetable broth with chicken or beef broth for a richer flavor, but the dish will become heavier.
- Cheese Variations: Experiment with different cheeses like mozzarella or fontina for a unique twist on the dish.
- Herb Infusion: Feel free to add fresh herbs like basil or thyme to the sauce to enhance the flavor profile.
Red Risotto “Pasticciato” is a perfect example of how simple ingredients can come together to create a decadent and comforting dish. With its rich tomato base, creamy cheeses, and a satisfying, golden crust, this recipe is sure to become a new favorite in your kitchen!
