Risotto all'Amatriciana

Name: Risotto all'Amatriciana
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 4 tablespoons unsalted butter; 1 small onion, peeled and finely chopped; 3 slices pancetta (about 2 ounces), cut in short strips; 1/2 teaspoon crushed dried red chili peppers, or to taste; 1 1/2 pounds ripe plum tomatoes, peeled, seeded and chopped, or 2 pounds canned plum tomatoes, well drained and chopped; Salt and freshly ground black pepper to taste; 2 cups Arborio rice; 6 cups beef broth (approximately); 6 tablespoons grated Italian pecorino Romano cheese, plus additional for the table

Recipe from Viana La Place and Evan Kleiman

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 5(33)
Comments: Read comments

Featured in: What Makes Food Italian? Don't Ask American Chefs

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Ingredients

Yield:4 to 6 servings

4tablespoons unsalted butter
1small onion, peeled and finely chopped
3slices pancetta (about 2 ounces), cut in short strips
½teaspoon crushed dried red chili peppers, or to taste
1½pounds ripe plum tomatoes, peeled, seeded and chopped, or 2 pounds canned plum tomatoes, well drained and chopped
Salt and freshly ground black pepper to taste
2cups Arborio rice
6cups beef broth (approximately)
6tablespoons grated Italian pecorino Romano cheese, plus additional for the table

Ingredient Substitution Guide

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Preparation

Step 1
Place 2 tablespoons of the butter in a heavy two-quart saucepan. Add the onion and cook over low heat until the onion begins to soften. Add the pancetta and red chili peppers and saute until the pancetta renders its fat and the onion is tender.
Step 2
Add the tomatoes, salt and pepper. Increase the heat to medium and cook until the tomatoes thicken and turn into a sauce, about 10 minutes. Add the rice, stir and reduce the heat slightly.
Step 3
Heat the broth to boiling. Turn the heat to very low under the broth to keep it warm. Begin adding the broth to the rice mixture about half a cup at a time, stirring constantly to prevent sticking. As the rice absorbs the broth add more warm broth. Continue adding broth until the rice is al dente, tender outside but with a little bite at its center, and the mixture is quite moist, about 25 minutes total cooking.
Step 4
Turn off the heat and stir in the remaining butter and the six tablespoons of grated pecorino Romano cheese. Serve extra grated cheese at the table.