Tropea, the Calabrian town known to everyone for its red onion, to which our magazine has 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!
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.