Risotto all'amatriciana

• 5 minutes to prepare • 25 minutes to cook • Serves 4

 

 

Twist on classic anyone?

Risotto all'amatriciana was half an experiment.
I say half because I was sure the outcome was going to be superlicious.

Basically I prepared the Amatriciana sauce aside, and cooked the risotto following the classic recipe, adding the boiling broth one ladle at a time.
When the rice was almost done, we assembled the two preparations and it was love at first sight.
The final touch? Some grated Pecorino cheese!!!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
40 g grated Pecorino cheese
100 ml dry white wine
1 l vegetable broth
300 g tomatoes
150 g Guanciale
1 clove garlic
1 shallot
EVO oil
salt and pepper

1. Boil and peel tomatoes. Then, cut them into cubes and remove the seeds. Keep aside
2. Pour 2 tablespoons of EVO oil in a pan, then add the chopped shallot. When it is golden, add the rice
3. Let the rice toast for 1 minute. Simmer it with the wine until it evaporates 
4. Cook the rice, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package) 
5. In another pan, pour 2 tablespoons of EVO oil and add the clove of garlic. When it is golden, remove it and add the Guanciale, cut into thin stripes
6. Let it braise, then add the tomatoes and cook for 20 minutes
7. When the rice is 5 minutes to be done, stir in Guanciale with tomatoes, and Pecorino cheese. Serve hot with freshly ground pepper on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.