Risotto All'amatriciana

 
Rafael Sanches avatar
Rafael SanchesPublished on 10/4/2017

This is a half experiment, because I knew the result would have come out great: πŸ₯“ πŸ… 🍚 It's prepared by making the classic amatriciana sauce by itself and then cooking rice in the classic risotto mode, just substituting broth with water. At the end, it united both and it tastes great. The final glue was grated pecorino romano and parmesan cheese.

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What you will need

24 oz arborio rice (700gr)

12 oz san marzano peeled tomatoes (794 grams)

4 oz diced pancetta (113 grams)

totaste grated parmesan cheese (60 grams)

totaste grated pecorino romano cheese (60 grams)

salt

black pepper

olive oil

How to cook

FOR THE SAUCE

1

Fry bacon

In a pan add olive oil and fry bacon. Lower temperature to medium till it's well cooked and crispy.

2

Cook tomato sauce

Add the tomato sauce and crush the πŸ…. Add black pepper to taste. Leave cooking for 10-15 minutes in medium heat.

Add the tomato sauce and crush the πŸ…. Add black pepper to taste. Leave cooking for 10-15 minutes in medium heat.

FOR THE RICE

1

Set water aside

Set water to heat and add some salt to it.

2

Cook rice

In a pan add some olive oil and fry the rice for a bit. Add 3 cup of water, following the risotto technique and move heat to medium. Risotto technique: when the water dries, add more 3 cups until it dries. Repeat.

MIX ALL TOGETHER

1

Mix sauce and rice

Mix all together and let the rice finish cooking like this. We want the rice to be aldente (a bit hard).

2

Add pecorino and parmesan cheese

Grate and set half parmesan and half pecorino cheese aside. Parmesan cheese is better if freshly grated.

3

Mix cheese

Mix the the cheese and add extra black pepper and olive oil. My technique is to turn the stove off and close the lid till the rice finishes cooking to your softness preference.

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