How Corningware Does Italian - Risotto all'Amatriciana

Let's go Italian!    Normally, this is a pasta dish made with Bucatini, but the flavor combination makes for a delicious risotto as well.  Sun Dried Tomatoes are an excellent substitution as the fresh tomatoes normally found in the pasta dish can cause excess water in your Risotto.  1 oz may not sound like much, but since they are dried, they pack a hefty flavor punch. If your Sun Dried Tomatoes are particularly hard you may need to soak them in warm water for 10 minutes to soften them.

Usually, I use my Saucemaker to heat up my stock, but have no fear.

While a Saucemaker is handy for pouring stock directly into the rice, a 4 cup percolator or 6 cup teapot will work just as well. (as long as it doesn't have any residues in it)

Corningware does exceptionally well for risotto, which is all about simmering rice in stock while stirring to produce a creamy starch laden sauce.  Corningware's ability to hold  heat keeps the stock in the pan from cooling too much when additions are made.  Be forewarned; this also means that you will need to remove the risotto from the flame shortly before it is al dente, for it will continue to cook in the skillet for about 3-5 minutes.

Risotto all'Amatriciana

3 1/2 - 4 cups Chicken Stock
1 TB Olive Oil
4 oz Pancetta, cubed (or Guanciale, if you can find it)
3 oz Onion, minced
1/4 tsp Red Pepper Flake
1 Garlic clove, minced
1 cup Arborio Rice
1/3 cup Dry White Wine, room temperature
1 oz Sun Dried Tomatoes, chopped
2 TB Precorino Romano, grated
1 TB Butter

1 Quart Saucemaker (P-55/P-64) or 6 cup Teapot (P-104) or 4 cup Stove Top Percolator (P-124)
10 inch Skillet (P-10-B) with lid (P-10-C) or Cookmate SK10 with lid (P-12-C)

Begin by heating the Chicken Stock in either a 1 Quart Saucemaker (P-55/P-64) or 6 cup Teapot (P-104)  or 4 cup Percolator (P-124) set over medium flame.

Once the stock has begun steaming, begin heating the Olive Oil in a 10 inch Skillet (P-10-B) set over medium flame.

Once the oil is hot, add the Pancetta and cook until crispy and the fat is rendered out.

Remove the Pancetta from the pan and set aside.

Add the Onion or Shallot along with the Red Pepper Flake and saute for 2 minutes before adding the garlic.

Saute 1 minute longer, then add the rice.

Saute the rice until it begins to smell nutty.

Add the wine and stir until the wine has been absorbed.

Pour about 1/2 cup of stock from the Saucemaker/Teapot/Percolator into the rice and stir until almost completely absorbed.

Continue adding small amounts of hot stock and stirring until the rice is almost al dente and you have a luxurious sauce coating the rice, about 15 minutes (you may not need all the stock)

Add the Pancetta and the Sun Dried Tomatoes and stir quickly to combine.

Remove the Risotto from the flame and add the Pecorino Romano and Butter.

Stir briefly and cover with a lint free towel, then top with the lid to hold the towel in place. (This will keep the Risotto warm while still allowing it to "rest" without the condensing water falling back into the rice)

Let the Risotto rest for 3 -5 minutes.

Serve!

Where is your Corningware??
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