Tuesday, 31 July 2012

Risotto Arrabbiata

This is one of my favourite risotto recipes. It's made with a traditional pasta sauce which happens to work wonderfully with risotto as well. It has just the right amount of kick - exactly how I like it, but you can adjust the amount of chilli to suit your individual preferences.

150g pancetta (or bacon), chopped
400g tin diced tomatoes
2 garlic cloves, peeled and crushed
1/2 teaspoon dried chilli flakes
1 tablespoon olive oil
1/2 teaspoon dried oregano
sea salt and cracked black pepper
50g parmesan cheese, cubed
1 onion, peeled and halved
25g olive oil
25g butter
350g aborio rice
100g white wine
1100g chicken stock
flat-leaf parsley, finely chopped for garnish


  1. Place bacon into TM bowl and saute for 3 minutes/varoma/reverse + soft speed MC off.
  2. Add tomatoes, garlic, chilli, oil, oregano, salt and pepper and simmer for 15 minutes/100 degrees/reverse + soft speed.
  3. Set aside and keep warm. Wash and dry TM bowl.
  4. Place parmesan cheese into TM bowl and grate for 10 seconds/speed 9. Set aside.
  5. Place onion into TM bowl and chop for 3 seconds/speed 6. Scrape down bowl.
  6. Add oil and butter and and saute for 5 minutes/100 degrees/speed 1 MC off.
  7. Insert Butterfly. Add rice and wine and saute for 2 minutes/100 degrees/reverse + soft speed.
  8. Add stock and cook for 16 minutes/100 degrees/reverse + soft speed.
  9. Pour into Thermoserver and stir through parmesan cheese and half the arrabbiata sauce and allow to rest for 5 minutes.
  10. To serve, place into serving bowl and spoon the remaining sauce over the top and garnish with chopped parsley.

1 comment:

  1. Hi Caroline,

    Just found your blog and I love it. Thanks for the lovely recipes, I'm sure I'll try some of 'm in my beloved Thermomix.