Risotto All'Amatriciana

Inspired by the pasta with the same name, Risotto All'Amatriciana is a creamy tomato risotto with guanciale or pancetta that's like a symphony for the taste buds. It's also a quick and easy recipe that's guaranteed to become a family favourite.

This creamy tomato risotto with pancetta is a delicious take on a classic Italian recipe. It stems from the popular pasta all'Amatriciana, as it combines delicious, slightly crispy guanciale (or pancetta) with a sprinkle of chilli flakes, quality tomatoes, and pecorino cheese.

What do you need to make risotto Amatriciana?

Guanciale — Depending on where you live, you may find it difficult to get your hands on guanciale. It's next to impossible to find it in Scotland, so I have to resort to making this risotto with pancetta, but if you can find guanciale, definitely use that.

Rice — The risotto Amatriciana is creamy without the addition of any butter, and you'll achieve the best results by using Carnaroli rice. Arborio would also work in a pinch, but Carnaroli will make this risotto utterly moreish.

Tomatoes — Try to use the absolute best quality you can find because they can make or break the risotto. I use plum tomatoes that I crush by hand, but you can use crushed tomatoes instead if you want.

White wine — I use Sauvignon Blanc for this risotto, but any dry white wine would do. Try to use a wine that you would like to drink.

Pecorino — You can substitute this with Parmesan if you want.

How do you make the risotto?

1. In a heavy-bottom pan, heat 1 tablespoon olive oil and fry the pancetta until slightly crispy. Add the white wine and cook for 1 minute until the alcohol evaporates.
2. Add the chilli flakes and stir in the tomatoes. Cook on low heat for a couple of minutes.
3. Meanwhile, heat the rest of the olive oil in a separate pan and toast the rice for 2-3 minutes.
4. Add the rice to the pan with the tomato sauce and pour 1 ladle of stock. Start stirring, adding the stock one ladle at a time until the rice is al dente.
5. Stir in the pecorino, season to taste, and serve immediately.

Recipe tricks for the best creamy tomato risotto

• The key to making this risotto with pancetta super creamy is to add the stock slowly to the mixture. Stirring the risotto releases the starch in the rice, which results in a wonderful creaminess, all without having to add any cream or butter.
• NEVER wash the rice you use in a risotto. Doing so removes the starches, and you need them if you want the risotto to be creamy.
• The risotto is done when it's al dente; that is when it's fully cooked but still somewhat firm to the bite.
• If you want the risotto to be soupier, add an extra 100-200 ml stock (½ - 1 cup)

If you liked this risotto all'amatriciana, you may also enjoy some of my other risotto recipes:

Creamy Chicken Risotto with Mushrooms

Mushroom and Walnut Risotto with Taleggio (Risotto ai Funghi Misti)

Easy Lemon Prawn Risotto

Creamy Smoked Salmon and Rocket Risotto