Red risotto (Risotto alla paprica)

This red risotto is inspired by a recipe by Francesco Gottardi. He calls it risotto alla paprica, with paprica referring to the vegetable (capsicum), rather than the spice.

Red risotto (Risotto alla paprica) Credit: Paola Bacchia

• serves

  4

• prep

  5 minutes

• cook

  40 minutes

• difficulty

  Easy

"Paprika the spice is common in Hungarian cooking, and is made with roasted capsicums or bell peppers. There are many different kinds of paprika, ranging from sweet to pungent and smoky. I like the sweeter (and more commonly available) varieties, though you could certainly add a bit of the stronger or hotter one to this risotto. For a vegetarian version, omit the pancetta."

Ingredients

• 1 small brown onion, diced
• 60 g pancetta, cut into 5 mm dice
• 3 tbsp olive oil
• 1 red capsicum, cut into thin strips about 5 cm long
• boiling water
• 350 g risotto rice (vialone nano, carnaroli or arborio)
• 125 ml (½ cup) white wine
• 440 g tinned chopped tomatoes
• 40 g unsalted butter
• 2 tsp sweet paprika
• ½ tsp freshly cracked black pepper
• sea salt
• a few handfuls of grated parmesan

Instructions

1. Place the onion, pancetta and olive oil in a heavy-based saucepan over medium–low heat. The fat on the pancetta will render as it sautés with the onion. After 10 minutes, add the capsicum and continue to cook for another 5 minutes or until the capsicum starts to soften.
2. Meanwhile, have a kettle or pot of boiling water ready for the next stage.
3. Add the rice to the saucepan and toast for a few minutes, until it takes on a slightly golden hue. Increase the heat and add the wine, stirring the rice with a wooden spoon so it does not stick or burn. Once the wine has evaporated, add a ladleful of the boiling water. Stir frequently (though not continuously), then add more boiling water as the previous lot is absorbed by the rice – as well as one-quarter of the tomatoes (including their liquid). Keep adding boiling water and the tomatoes in batches as required, stirring frequently. If you run out of tomatoes, just use boiling water.
4. The rice will take 15–20 minutes in total to cook through; taste is the best indicator for determining when it is ready. A few minutes before the rice is cooked to your liking, add the butter and paprika and give it a really good stir for 30 seconds. Season with the black pepper, and salt to taste, and make sure the risotto is not too dry when you remove it from the heat, as the rice will continue to absorb the liquid.
5. Stir most of the parmesan through the rice, then cover and allow to rest for a few minutes.
6. Serve on warmed plates, with extra parmesan on the side.

 

Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"Paprika the spice is common in Hungarian cooking, and is made with roasted capsicums or bell peppers. There are many different kinds of paprika, ranging from sweet to pungent and smoky. I like the sweeter (and more commonly available) varieties, though you could certainly add a bit of the stronger or hotter one to this risotto. For a vegetarian version, omit the pancetta."