Risotto all’amatriciana Recipe

Ingredients

• 2 cups Arborio rice
• 1 onion, diced
• 4 cloves garlic, minced
• 6 slices pancetta, diced
• 1 cup grated pecorino romano cheese
• 1 ¾ cups chicken stock
• 1 cup crushed tomatoes
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Start by heating the olive oil in a pan over medium heat.
2. Once the oil is hot, add the diced onion and minced garlic and sauté until they are translucent.
3. Add the diced pancetta and cook until it becomes crisp.
4. Then, pour in the crushed tomatoes and stir well until they are combined with the other ingredients.
5. Now add the Arborio rice and stir until coated in the sauce.
6. Add the chicken stock gradually while stirring, allowing the rice to absorb the liquid before adding more. Continue stirring until the rice is cooked and creamy.
7. Once the risotto is cooked, stir in the grated pecorino romano and season with salt and black pepper according to taste.
8. Serve immediately.

Verdict

This Risotto all’amatriciana is a tasty and filling dish that’s perfect for a cozy night in. The creamy Arborio rice is infused with the rich and bold flavours of pancetta and crushed tomatoes, while the addition of grated pecorino romano gives it a lovely sharpness. It’s a dish that’s sure to impress even the most discerning palates.

Serving Suggestions

This risotto can be served on its own as a main dish, or as a side dish with grilled chicken or fish. It’s best enjoyed hot and fresh, straight off the stove.