This risotto recipe incorporates the flavors of one of Italy's simplest pasta preparations: aglio, olio, e peperoncino – also known as garlic, oil, and chili pepper, one of the most comforting spaghetti preparations, especially for those nights when working late or the fridge is empty.
Christian and Manuel Costardi, nicknamed Costardi Bros, are known for their classic and whimsical interpretations of risotto at their Michelin-starred restaurant in Vercelli, located in Piedmont, where the rice fields cover the plain as far as the eye can see. The menu is full of risotto dishes, each made differently: toasted dry or in fat, with or without wine, creamed with butter or oil.
This particular risotto conjures the aromas of garlic, oil, and chili pepper without distorting the integrity of the classic pasta dish. It may have taken some trial and error, but the result is special and the lessons that can be learned from it are useful in everyday cooking. We've tested the recipe and we guarantee that you can make it at home.
Risotto Aglio, Olio, e Peperoncino Recipe
Photo Costardi Brothers
Make the garlic oil
1 cup/ 200 ml extra virgin olive oil
5 cloves of garlic
If you have a Roner or a Thermomix, infuse the garlic in oil at 140°F/60°C for 6 hours. Otherwise, heat the oil with the garlic in a bain-marie, turn off at the first sign of the oil boiling and leave it covered for six hours – it's delicious all the same. After the infusion, blend everything finely and freeze the garlic oil in the freezer. Ready to use.
Ingredients for 4
12 oz/320 g carnaroli rice
1 liter vegetable broth
lemon peel
chili powder (They use a very aromatic mix that's not too spicy – use whatever you prefer)
Maldon salt
Method
Heat a saucepan, add the rice and salt. Dry toast it, turning it gently until all the beans are heated well. Pro tip: touch it, if it's hot, it's toasted.
Once the rice is hot, sprinkle with the boiling vegetable broth and cook the risotto, stirring it from time to time. After about 12 minutes, if you like it al dente, remove from the heat, add the frozen garlic oil, cover and wait a minute. Then stir quickly, if you can, let it jump well, otherwise go down by a spoon, until it becomes creamy.
Serve the risotto on a flat plate, add a few more drops of extra-virgin olive oil, the chili powder, a few flakes of salt, and finally a little lemon zest.