Dish

Risotto alla ciociara

Risotto with sausage and mushrooms

Risotto alla ciociara is made with Arborio rice, chicken broth, onions, pancetta, Pecorino Romano cheese, and white wine. The dish is cooked slowly, with the broth being added gradually to the rice to create a creamy texture. The pancetta adds a salty and savory flavor, while the Pecorino Romano cheese adds a nutty and sharp flavor. This dish is perfect for those who love rich and creamy flavors.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Risotto alla ciociara originated in the Lazio region of Italy, specifically in the town of Ciociaria. It is a traditional dish that has been passed down through generations of Italian families. The dish is typically served as a main course, but can also be served as a side dish.

Dietary considerations

Gluten-free, can be made vegetarian by using vegetable broth instead of chicken broth. Contains dairy and pork.

Variations

Variations of this dish include adding mushrooms, peas, or asparagus to the risotto. Some recipes also call for the addition of saffron to give the dish a unique flavor and color.

Presentation and garnishing

To make this dish look extra fancy, garnish with fresh herbs such as parsley or thyme. Serve in a shallow bowl to show off the creamy texture of the risotto.

Tips & Tricks

When making risotto, it is important to stir constantly to prevent the rice from sticking to the bottom of the pan. Use a wooden spoon to stir the rice, as it will not scratch the bottom of the pan. If you want to make this dish vegetarian, use vegetable broth instead of chicken broth.