I’m Putting the Mac in Risotto: Sunday Night Pasta Programming
Stir your risotto once or twice, then move on! + why Carnaroli rice is THE chosen rice Colavita’s Carnaroli & Hot Chili Pepper Spread Summer has us strapped in for a few more weeks, but Labor Day is basically the crossfade into fall. We’re slowly getting into a cozy cooking regimen, breaking out the roasting…
Stir your risotto once or twice, then move on! + why Carnaroli rice is THE chosen rice
Colavita’s Carnaroli & Hot Chili Pepper Spread
Summer has us strapped in for a few more weeks, but Labor Day is basically the crossfade into fall. We’re slowly getting into a cozy cooking regimen, breaking out the roasting pans and slow cookers. My risotto chili mac is exactly what calls when you feel even a smidge of brisk air. The combination of tender yet toothsome carnaroli, Colavita’s hot chili pepper spread, Gruyère, and olive oil-soaked crispy panko is “mm mm mm.” It makes you want to grab a bowl and plop down on the couch forever.
I have to say that any misconception you’ve heard about constantly stirring your risotto is pretty false. I mean, you totally can stand at the stove twirling your arm for 45 minutes, but it’s not necessary. As long as you moderate your heat, listen closely to the dissipation of broth into starch, and return to the stove when you get that feeling it’s time for another ladle of broth, I think it’s ok to step away.
Hot Chili Pepper Spread
I rarely buy prepared pestos, sauces, or spreads, but Colavita’s hot chili pepper spread is high on the list of likes. It’s just good—few ingredients and maximal flavor. I’ve added it to scrambled eggs and will keep finding ways to work it into my meals. But, for now, risotto!
Il Carnaroli è il Re
Carnaroli is the most reliable rice. Compared to its rival Arborio, it has textural longevity. It doesn’t break down after every sweep of the spoon. It holds up well in a long pan simmer, releasing just the right amount of creamy starch to form the base of this silky dish. Because risotto is finicky at the end of cook time, absorbing liquid fast and turning into a stodgy mass, the addition of extra broth is often necessary the longer it sits. But Carnaroli somehow has that programmed in.
Hot Chili Risotto Mac
Ingredients
- 6 tbsp. Colvatia Extra Virgin Olive Oil, divided
- 3/4 c. Panko breadcrumbs
- 1 small Vidalia onion, diced small (1 c.)
- 1 tsp. Kosher salt
- 4 large garlic cloves, minced
- 2 c. Colavita Carnaroli Rice
- 1/4 c. Colavita Hot Chili Pepper Spread
- 4-5 c. low-sodium chicken broth
- 6 oz. shredded Gruyere
Instructions
- In a large skillet over medium heat, heat 3 tbsp. Colavita extra virgin olive oil. Add breadcrumbs and toast, stirring often until golden brown, 3 to 5 minutes. Remove to a heatproof bowl and reserve. Wipe pan clean.
- Add 3 tbps. Olive oil in pan. Turn heat to medium-low. Add onion, stirring occasionally until the onion is soft and translucent, 7 to 8 minutes. Add garlic, cooking for 2 more minutes. Season with 1/2 tsp. salt.
- Add rice and coat grains in olive oil and onion mixture. Cook, gently toasting for about 1 to 2 minutes. Season with 1/2 tsp. Salt.
- Turn heat back to medium. Add 2 cups broth and bring to a simmer, stirring once in a while to extract starch and prevent sticking. You don’t have to stir constantly. Add 1 c. broth and repeat until rice is toothsome, 15 to 20 minutes. Add 1/2 c. more if rice is still al dente.
- Stir in hot chili pepper spread and Gruyère. Sprinkle the top with reserved breadcrumbs.
