Risotto all'Amatriciana

Risotto all’Amatriciana is a dish that combines the creaminess of risotto with the robust flavor of the classic Amatriciana sauce, typical of the cuisine of Lazio. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 150 g of guanciale
• 400 g of peeled tomatoes or tomato puree
• 1 small onion
• 1 glass of dry white wine
• Vegetable or meat broth as needed
• Grated Pecorino Romano cheese to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by finely chopping the onion and cutting the guanciale into strips or cubes.
2. In a large saucepan, fry the guanciale in a drizzle of extra virgin olive oil until it becomes crispy and has released its fat.
3. Add the chopped onion to the guanciale and let it wilt until it becomes transparent.
4. Pour the rice into the saucepan and let it toast for a minute, stirring to flavor it in the sofrito.
5. Deglaze with the white wine and allow it to evaporate completely.
6. Add the peeled tomatoes lightly crushing them with a wooden spoon, if you’re using the puree add it directly. Mix and cook for a few minutes.
7. Start adding the hot broth a little at a time, stirring frequently and adding more broth as it is absorbed by the rice.
8. Cook the rice for about 15-18 minutes, until it is al dente. Make sure to keep the risotto rather moist and creamy by adding broth when necessary.
9. When the risotto is nearly ready, season with salt and pepper and add plenty of grated Pecorino Romano cheese, stirring well to combine everything.
10. Let the risotto rest covered for a couple of minutes before serving.

Serve the Risotto all’Amatriciana hot, adding more Pecorino flakes and a pinch of black pepper if desired.

Curiosity

The term “Amatriciana” derives from the town of Amatrice, located in Lazio, which is famous for this sauce made with guanciale and pecorino cheese. Although the original recipe calls for the use of spaghetti or bucatini, pairing it with risotto creates a popular northern variation that blends Italian culinary traditions.