Calabrian Risotto

A spicy, creamy Calabrian risotto is the perfect match for grilled chicken, roasted pork, or sautéed shrimp. It’s loaded with fiery Calabrian chili peppers, fresh cherry tomatoes, and lots of Parmigiano Reggiano.

Calabrian chili peppers add an irresistible spiciness to this creamy risotto.

Risotto is one of my favorite side dishes. There are infinite ways you can make it, and it’s such a perfect accompaniment to your favorite protein. This version pairs spicy Calabrian chili peppers with fresh cherry tomatoes and plenty of Parmigiano Reggiano for a decadent, spicy risotto you’ll want on regular rotation.

How to make it

What you need

• Aromatics: You need onion, garlic, and Calabrian chili peppers. If you don’t have Calabrian chili peppers, you can use crushed red pepper to taste.
• Cherry tomatoes: I use a pint of cherry tomatoes, but you can use chopped Roma tomatoes. You can use canned diced tomatoes, but drain them first.
• Carnaroli rice: I prefer Carnaroli rice over arborio because it has a higher starch content and creates a creamier risotto, but either will work!
• White wine: Use a dry white wine, like Sauvignon blanc. If you don’t have wine, just use more chicken stock.
• Fresh basil: I finish the risotto with fresh basil leaves.
• Parmigiano Reggiano: Use freshly grated, if possible. This adds the perfect amount of creamy decadence to the risotto!

• Step 1: Start by sautéing the onion first, then add the Calabrian chili peppers and garlic.

• Step 2: Add the cherry tomatoes, and then add the Carnaroli rice to toast it lightly.

• Step 3: Deglaze the pot with white wine. Begin adding warm chicken stock, stirring after each addition. Continue adding the stock and stirring periodically for about 20 to 25 minutes or until the rice is tender and the liquid is mostly absorbed.

• Step 4: Finish the risotto with fresh basil and grated Parmigiano Reggiano. Let it stand for a few minutes before serving.

You’re ready to serve! I like to finish the risotto with a few fresh basil leaves. You can also sprinkle more grated Parmigiano Reggiano on top if you like.

Calabrian Risotto

A spicy, creamy Calabrian risotto is the perfect match for grilled chicken, roasted pork, or sautéed shrimp.

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 418kcal

Equipment

• Wide pot

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion (peeled and small-diced)
• 4 cloves garlic (peeled and minced)
• 2 to 3 Calabrian chili peppers (trimmed and minced)
• 1 pint cherry tomatoes
• 1 cup carnaroli rice (or arborio rice)
• ½ cup dry white wine
• 5 cups chicken stock (warmed on the stove or in the microwave)
• 1 cup basil (loosely packed and roughly chopped)
• 1 cup Parmigiano Reggiano (finely grated)
• Salt and pepper

Instructions

Sauté the aromatics:

• Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the onion and sauté for 5 minutes. Add the minced garlic and Calabrian chili peppers. Sauté for 1 to 2 minutes.
• Add the cherry tomatoes and season with salt and pepper. Cook for 1 to 2 minutes.

Toast the rice:

• Add the rice to the pot and toss to coat. Cook for 1 to 2 minutes. Add a big pinch of salt. Deglaze the pot with ½ cup wine and bring to a boil.

Make the risotto:

• Add warm chicken stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.
• After 20 to 25 minutes, the rice should be tender and the liquid creamy. You may need 4 to 5 cups of liquid, give or take. Taste and add more salt and pepper.

Finish the risotto:

• Turn the heat to low. Add the basil leaves and Parmigiano Reggiano cheese. Simmer for 5 minutes. Taste and season again with salt and pepper. Turn off the heat and let stand for 5 minutes.

To serve:

• Transfer the risotto to a large serving bowl. Finish with more basil and grated Parmigiano Reggiano cheese if you like.

Nutrition

Calories: 418kcal | Carbohydrates: 53g | Protein: 20g | Fat: 12g | Sodium: 506mg | Fiber: 3g | Sugar: 5g | Vitamin C: 31mg

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