• Sylvia

Risotto all'Amatriciana

Updated: Jan 29, 2019


"A world without tomatoes is like a string quartet without violins." - Laurie Colwin

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I know what I'm asking Santa for Christmas this year... a better camera!

Hi guys! Long time no post… things have been crazy hectic with school, work, life and everything in between.

That said, I still have been doing lots of cooking as that is my version of “me time”. In my opinion, there’s really nothing better than chopping and mincing your stresses away, melting your worries like butter, and sautéing until fragrant aromas fill your head with comfort and blissful thoughts!

Last week, I had every intention of making bucatini alla'Amatriciana. Unfortunately, my heads was in the clouds when I did my grocery shopping… I forgot the bucatini!


Shock, horror, disgust. These were the feeling circulating around in my mind. Into the pantry I went but I was out of luck. No spaghetti, no linguine, not even penne. I know what you’re thinking. What kind of Italian doesn’t keep a perpetual stockpile of dried pasta in her pantry? Well, one who gets bored of eating pasta everyday and one who on occasion is a bit scatterbrained.

Luckily for me, I’m not a complete disgrace of an Italian because opening my last cupboard I found, drumroll, RISOTTO!!

Craving the rich and hearty flavours of a tomato and guanciale- based Amatriciana, I decided to amp up my risotto game with a unique twist on a standard risotto. I mean, don’t you get tired of seeing mushroom risotto on fancy-dancy dinner menus? Cue #risottoallamatriciana.

This risotto all'Amatriciana is warm, creamy, savoury… essentially comfort cooked in a La Creuset Pot!

Give it a try and I promise this will forever change your idea of what a risotto should and shouldn’t be. Buon apetito!


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Risotto all'Amatriciana

* Makes 8 servings *


INGREDIENTS


  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 white onion, chopped

  • 2 cloves garlic, minced

  • 1 cup guanciale, cubed

  • 1 tsp paprika

  • 1 tsp oregano

  • Pinch of salt, pepper, chilli flakes

  • 1 tbsp grainy mustard

  • 3 cups risotto

  • 1 can chopped tomato

  • 2 cups white wine (I always use a budget Pinot Grigio!)

  • 6 cups vegetable broth

  • 1/2 cup, Parmigiano Reggiano


METHOD


  1. In a skillet, melt butter and olive oil over medium heat. Add onion and garlic, cooking until tender.

  2. Add guanciale, spices and mustard and sauté for about 5 minutes. Add the rice and sauté for another 2 minutes.

  3. Stir in the canned tomatoes. Adding them at this point won't let the tomatoes stew for too long and become sweeter.

  4. Add the wine, stirring until all the liquid has evaporated.

  5. Slowly add 1 cup of broth and stir until the rice has absorbed it. Keep adding the broth slowly to the rice, stirring frequently. Cook until the rice is al dente (tender but not mushy).

  6. Stir in Parmigiano before enjoying immediately!



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