This Calabrian chili risotto is made with fragrant, spicy Calabrian chilies and creamy mascarpone cheese for a perfectly balanced dish! It's creamy, spicy, light and just SO flavorful!
In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.
In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots for about 5 minutes or until soft and fragrant.
Add in the tomato paste and Calabrian chilies (with oil) and continue to sauté for another 2 minutes.
Add in the arborio rice, salt, and pepper and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
Stir in the mascarpone cheese and fresh basil until melted and fully combined. Taste and adjust seasonings if desired.
Garnish with a dollop of mascarpone, a drizzle of Calabrian chilies, and fresh basil!
Notes
*For a milder risotto only use 1 tablespoon Calabrian chilies, for medium use 2 tablespoons, and for a super spicy risotto use up to 3 tablespoons.Make sure to read the instructions on the rice you're using and adjust the vegetable stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.