This is normally a pasta sauce, made "angry" with dried chillies, but it works well with a warming winter risotto.
1 tbsp butter
1 tsp olive oil
1 onion, finely diced
300g risotto rice, unwashed
150ml white wine
1.2 litres vegetable or chicken stock*
4 slices pancetta, chopped*
600g canned tomatoes with juices
2 garlic cloves, crushed
1/2 tsp dried red
1 tbsp extra virgin
sea salt and pepper
½ tsp dried oregano
1 tbsp grated parmesan
2 tbsp flat leaf parsley, finely chopped
*check gluten-free if required
Heat the oil and butter in a heavy saucepan and cook the onion for 10 minutes until soft. Add the rice and stir to coat well. Add the wine and stir well until almost boiled away. Add a ladle of stock at a time, stirring, over medium heat. Keep adding enough stock to keep the rice wet, allowing it to slowly absorb and cook in the heat of the liquid. If you run out of stock, add water.
In a separate pan, fry the pancetta for 2 mins.
Add the tomatoes, garlic, chilli, oil, salt, pepper and oregano and simmer, stirring for 15 mins. When the rice is just tender, add half the arrabbiata sauce and the parmesan, stirring well.
Serve on warm dinner plates, spoon the remaining sauce over the top and scatter with chopped parsley.