RomanItalian
Risotto All'Arrabbiata E Pecorino
by Cucina con Ruben · 548K subscribers on YouTube
A spicy Roman-style risotto with pecorino cheese, garlic, chili, and tomato, finished with fresh parsley.
- Difficulty
- medium
Ingredients
9 items- GarlicOne clove
- Chili PepperTo taste
- Olive OilFor sautéing and mantecatura
- ParsleyStems and leaves, finely chopped
- Peeled TomatoesCanned peeled tomatoes
- Risotto RiceArborio or carnaroli rice
- SaltTo taste
- Water or Vegetable BrothFor cooking the rice
- Pecorino RomanoGrated, for mantecatura and serving
Method
- Start with garlic and chili. Add oil and sauté well.
- Add parsley stems, finely chopped, for aroma.
- Add peeled tomatoes and cook until thickened.
- Toast the rice dry, then season with salt and cook with water or vegetable broth.
- Halfway through cooking, add the tomato mixture.
- Finish with oil (no butter) and a generous amount of pecorino cheese.
- Add fresh parsley at the end for garnish.
- Serve with extra pecorino on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
