Risotto with Spicy Pangrattato

Spicy Pangrattato Risotto: A Creamy Delight with a Crunchy Texture

Preparation time: 10 minutes
Cooking time: 30-35 minutes
Total time: 40-45 minutes
Servings: 4

Risotto is a famous Italian dish known for its creamy texture and rich flavor. Today, we will enjoy an elegant and delicious version, enhanced with spicy pangrattato – a crunchy topping that will transform this classic dish into a true feast. Let’s see how we can achieve the perfect risotto, step by step!

### Ingredients

For the risotto:
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 2-3 celery stalks, chopped
- 2 tablespoons of olive oil
- 25 g of butter
- 300 g of Arborio rice (ideal for risotto)
- 100 ml of dry white wine
- 1 l of chicken broth (preferably homemade) or 2 broth cubes dissolved in hot water
- Salt and pepper, to taste
- 50 g of grated Parmesan cheese

For the pangrattato:
- Crust from two slices of bread, crumbled
- 5-6 walnuts, finely chopped
- Chili flakes, to taste
- Zest of one lemon
- 1 garlic clove, finely chopped
- Salt and pepper, to taste
- 1 tablespoon of olive oil

### Instructions

1. Preparing the risotto:
In a deep skillet, heat the olive oil and butter over medium heat. Add the onion, garlic, and celery, sautéing for 5-7 minutes or until they become translucent. This step is essential for developing the base flavors of the risotto.

2. Adding the rice:
Add the Arborio rice to the skillet and stir constantly for 30 seconds to coat it with oil and lightly toast it. The rice will become translucent, indicating it’s ready to be deglazed with the wine.

3. Deglazing with wine:
Pour the white wine into the skillet and let it simmer for a few minutes, stirring, until almost all the liquid has evaporated. This step adds a pleasant acidity and complex flavor to the risotto.

4. Adding the broth:
Reduce the heat to low and start adding the chicken broth, one ladle at a time. Stir occasionally and only add the next ladle when the liquid has been completely absorbed. This process will take about 15-20 minutes. The rice should be creamy but with an al dente texture.

5. Finishing the risotto:
When the rice is ready, turn off the heat and add the remaining butter and grated Parmesan. Cover the skillet with a lid and let the risotto rest for 2-3 minutes for the flavors to meld.

6. Preparing the pangrattato:
In a separate skillet, heat a tablespoon of olive oil. Add the chopped garlic and sauté for a few seconds. Then, add the walnuts and toast them for 30 seconds. Finally, add the bread crumbs, lemon zest, and chili flakes. Cook everything for a few minutes, stirring constantly, until the pangrattato is golden and crunchy.

7. Serving:
Place the risotto on plates, generously sprinkle the pangrattato on top, and enjoy it warm!

### Useful Tips
- Choosing the rice: Arborio rice is ideal for risotto due to its high starch content, which contributes to creaminess. You can also use Carnaroli rice, which offers a similar texture but is easier to manage.
- Customization: Experiment with the pangrattato ingredients! Add fresh herbs like parsley or basil for an extra touch of freshness.
- Serving: This risotto pairs perfectly with a glass of dry white wine to complement the flavors.

I encourage you to try this spicy pangrattato risotto recipe! It’s a quick and simple dish that will surely impress any guest. Bon appétit!