Risotto Amatriciana Recipe
Make Risotto Amatriciana Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Seasonings
Garnish
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat and keep it warm while you prepare the risotto.
- 2
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the finely chopped guanciale (or pancetta) and cook until it becomes crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.
- 3
Cooking
- 4
- 5
Add the Tomatoes
Pour in the crushed San Marzano tomatoes and stir to combine. Cook for about 2 minutes.
- 6
Incorporate the Broth
Start adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 15-20 minutes.
- 7
Finish the Risotto
Once the rice is creamy and al dente, stir in the crispy guanciale, grated Parmesan cheese, and season with salt, black pepper, and red chili flakes to taste.
Serving
- 8
Plate the Risotto
Divide the risotto among serving bowls, and garnish with chopped fresh parsley. Serve immediately.
