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Risotto alla Paprica (Red Risotto)

A recipe for Risotto alla Paprica (Red Risotto) from the cookbook, Istria! This creamy risotto is paired with pancetta, tomato, and bell peppers.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
45 mins
Servings: 4 Servings
Course: Side Dish
Cuisine: International

Ingredients

  • 1 small brown onion diced
  • 60 grams (2 ounces) pancetta cut into 5 millimeter (1/4 inch) dice
  • 3 tablespoons olive oil
  • 1 red capsicum bell pepper, cut into thin strips about 5 centimeter (2 inches) long
  • boiling water
  • 350 grams (12 1/2 ounces) risotto rice (vialone nano, carnaroli, or arborio)
  • 125 milliliters (1/2 cup) white wine
  • 440 grams (15 1/2 ounces) tinned chopped tomatoes
  • 40 grams (1 1/2 ounces) unsalted butter
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon freshly cracked black pepper
  • sea salt
  • A few handfuls of grated Parmesan

Instructions

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  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.
  2. After 10 minutes, add the capsicum (bell pepper) and continue to cook for another 5 minutes or until the capsicum starts to soften.
  3. Meanwhile, have a kettle or pot of boiling water ready for the next stage.
  4. Add the rice to the saucepan and toast for a few minutes, until it takes on a slightly golden hue.
  5. Increase the heat and add the wine, stirring the rice with a wooden spoon so it does not stick or burn.
  6. 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).
  7. Keep adding boiling water and the tomatoes in batches as required, stirring frequently. If you run out of tomatoes, just use boiling water.
  8. The rice will take 15-20 minutes in total to cook through; taste is the best indicator for determining when it is ready.
  9. 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.
  10. 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.
  11. Stir most of the parmesan through the rice, then cover and allow to rest for a few minutes.
  12. Serve on warmed plates, with extra parmesan on the side.