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“Red Rice” Risotto

This unique side dish combines the savory flavors of ride rice, a Southern favorite, the creamy texture of risotto, a classic Italian dish.
Course: Side Dish
Cuisine: Italian
Keyword: "Red Rice" Risotto
Servings: 4 servings
Author: Chef David Rose


  • 3 Tbsp. canola oil
  • 1/2 cup diced yellow onion
  • 3 fresh garlic cloves smashed
  • 1/2 cup diced red bell pepper
  • 1 large about ½ lb. beefsteak tomato, chopped
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. tomato paste
  • 1/4 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 ½ cups Arborio rice
  • 2 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 4 cups chicken stock warmed
  • 1/2 cup finely chopped Italian parsley
  • 1 cup freshly shredded Parmesan cheese


  • In a medium-sized saucepan, add canola oil and bring to medium-high heat. Add onions, garlic, and red bell pepper, sautéing until lightly caramelized, about one minute.
  • Add tomato paste to pan and saute until fragrant, about 1 minute. Add chopped tomato, Worcestershire sauce, smoked paprika, kosher salt, and ground black pepper to pan and continue to sauté until the tomato starts to break down and get soft, about 3 to 4 minutes. Reduce heat to a simmer and cook for an additional 3 to 4 minutes.
  • Remove contents from heat and finely blend in a food processor. Set aside.
  • In a clean medium-sized saucepan, add olive oil and butter over medium-high heat.
  • Add Arborio rice to pot and stir until slightly nutty and translucent, about one minute.
  • Add puréed tomato/pepper mixture and 1 cup chicken stock to rice and bring to a boil, then reduce to medium heat.
  • Add one cup of stock each time the Arborio rice absorbs almost all the broth, about 3 to 4 minutes. Continuously stir risotto each time stock is added to rice.
  • Keep adding stock until risotto is al dente and still viscous, then stir in parsley, Parmesan cheese, and season to taste with salt and pepper, if needed.