Description
A luxurious fusion of creamy northern Italian risotto and the bold, smoky flavors of Amatriciana sauce from Amatrice. Featuring guanciale and Pecorino Romano.
Ingredients
Scale
- 1.5 cups Arborio rice
- 4 oz guanciale, diced
- 1 cup tomato puree
- 5 cups chicken broth, kept warm
- 1/2 cup Pecorino Romano, freshly grated
- 1 small onion, finely diced
- 1/2 tsp red chili flakes
- 2 tbsp unsalted butter, cold
- Salt and black pepper to taste
Instructions
- Heat a wide pan over medium heat and add the diced guanciale. Cook until the fat is rendered and the pork is golden and crisp. Remove the pork with a slotted spoon and set aside.
- In the remaining pork fat, sauté the finely diced onion until translucent. Stir in the red chili flakes and cook for 30 seconds.
- Add the Arborio rice to the pan. Stir constantly for 2 minutes until the edges of the grains are translucent.
- Stir in the tomato puree and cook for 3 minutes, allowing the tomato to concentrate and darken slightly.
- Add one ladle of warm chicken broth. Stir frequently until the liquid is absorbed.
- Continue adding broth one ladle at a time, stirring often, until the rice is tender but still has a slight bite (al dente). This usually takes 18-20 minutes.
- Remove the pan from heat. Vigorously stir in the cold butter and grated Pecorino Romano until a creamy emulsion forms.
- Fold the crisped guanciale back into the risotto. Season with black pepper and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian