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Recipe: Tropea's spicy risotto

Friday 18 august 2017

This recipe, which surprisingly will not be based on red onion, will let you know another aspect, unusual and less known, of the famous Calabrian village ... Discover it by reading this article.

 Recipe: Tropea's spicy risotto


Tropea, the Calabrian town known to everyone for its red onion, to which wehave  dedicated an article, with a sweet and delicate taste, and rich in beneficial properties for the body, offers many other culinary treasures. Delicious recipes that - thanks to their colours, scents and flavours - fully exalt the fruits of the territory, like the main curse that we present in this article: the spicy risotto.

With this recipe, the cooking technique traditionally attributed to Northern Italy “travels to the South” and isenriched with chili, an ingredient that you can’t forget if you want to add flavour and vivacity to the tables of Southern Italy, but not only.

If you are curious to enjoy this appetizing recipe, follow our instructions and…let’s get started!


  • 350 gr of fine or super-fine rice
  • 4 hot peppers (best if 2 green and 2 red)
  • 80 gr of cherry tomatoes
  • 1 clove of garlic
  • 5 or 6 basil leaves
  • 30 gr of pine nuts
  • 50 gr of Parmigiano Reggiano
  • ½ glass of dry white wine
  • Vegetable broth
  • Extra virgin olive oil
  • Salt to taste


      In a low pot, brown the clove of garlic in extra virgin olive oil. Meanwhile, wash the chillies and cut them into strips. Once the clove is golden, remove it and add the chillies, to which you will add immediately after the rice, and toast for a few minutes. For an optimal results, make sure that the quality of the rice you chose is good for cooking. Add the white wine and continue to cook by wetting the rice with warm vegetable broth. When the rice is almost completely cooked Toward, add the tomatoes, which have been previously smashed.

      After about ten minutes turn off the fire, add the salt and season with grated Parmigiano Reggiano, together with pine nuts. Garnish with basil leaves and serve it.




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