Amatriciana Risotto

1. Render Guanciale

In a heavy-bottomed pan, warm the olive oil over medium heat. Add the diced guanciale and cook until crisp and the fat has rendered, about 7-10 minutes. During this process, the fat from the guanciale will infuse the oil, creating a flavorful base for the risotto.

2. Sweat Aromatics

To the same pan, add the minced garlic and chopped Calabrian chili, and cook until the garlic is fragrant but not browned, about 2 minutes. This will build a foundation of flavor for the risotto without the bitterness of overcooked garlic.

3. Caramelize Paste

Add the tomato paste to the pan, stirring it for a minute or two, allowing it to caramelize lightly. This deepens the flavor, giving the risotto its characteristic depth and richness.

4. Toast Rice

Stir in the Arborio rice, toasting it until slightly translucent and fragrant, about 2 minutes. This step ensures each grain is coated in the flavorful fat.

5. Deglaze

Pour in the white wine, stirring until it's fully absorbed and the alcohol has evaporated, about 2 minutes. This step lifts any flavorful bits stuck to the pan and imparts an acidity that balances the richness of the dish.

6. Cook the Rice

Start by adding about 2/3 of the stock, stirring occasionally to prevent sticking. Once absorbed, continue adding the stock in portions, stirring more frequently now, until the rice is al dente and the risotto is creamy, about 20 minutes. The rice should have a slight bite in the center but no crunch and the consistency should be creamy and loose enough to slightly spill out if spooned onto a plate.

7. Finishing Ingredients

When the risotto is at the desired consistency, remove it from the heat and add the parmesan, butter and basil. Stirring well until everything is completely combined.