When it comes to authentic regional Italian cuisine, the Marche region of Italy often flies under the radar. This is mainly because it sits largely out of sight between the Apennine Mountains and the Adriatic Sea. But if you know where to look, Marche can offer some fantastic regional recipes as rich and diverse as its landscape. And this Risotto alla Marchigiana dish is a great example.
This delcious Le Marche risotto is delicately flavoured with cinnamon and lemon. It is then finished off with a sugo finto tomato sauce. As a result, you end up with a uniquely flavoured risotto that is unlike anything you have tasted before. So if you love risotto and are looking for something new, you should definitely try this recipe.
What Makes Risotto alla Marchigiana Unique?
There are a few ingredients that make Risotto alla Marchigiana unique to the Marche region. Ingredients that might surprise you:
Lemon: adding lemon to risotto is not new. But matching it with cinnamon is unusual. But it adds a wonderful freshness to the dish that brightens the dish. It really works well with the cinnamon.
Cinnamon: this is the most surprising ingredient I have ever added to a risotto. But the hint of cinnamon in this Marche dish is what makes it unique. Don’t forget, this is not ‘cinnamon risotto’, So don’t be tempted to add too much. The aim is just to have a hint of cinnamon come through. I’d recommend you add a little and taste it. Then add more if needed.
Sugo finto: Sugo finto is a tomato based sauce and it means ‘fake sauce’. It was the peasant’s way of cooking a meat style sauce without any meat. In this recipe, you stir the sugo finto through the risotto at the end of cooking. It adds a bit of colour. But more importantly it balances out the lemon and cinnamon flavours perfectly.
Other Key Ingredients
To cook an authentic Risotto alla Marchigiana, you’ll also need the following:
Carnaroli Rice: This short-grain rice is essential for achieving the creamy texture risotto is known for. You can also use arborio rice.
White Wine: A dry white wine from the Marche region, such as Verdicchio, enhances the flavour profile.
Chicken stock: It is hard to imagine risotto without some kind of stock. I always use chicken stock, as I always have homemade chicken stock in the freezer. But you could also use vegetable stock.
Parmigiano-Reggiano Cheese: Adds a nutty, salty finish. And as the cheese melts, it also enh the creaminess of the risotto’s texture.
Buon appetito! 🇮🇹
More Marche Recipes
- Vincisgrassi – Marche’s answer to lasagne – wide pasta sheets layered with meat ragu, chicken livers and bechamel.
- Potacchio Marchigiana – chicken slow-cooked with tomatoes, white wine, rosemary and garlic. A Marche classic.
- Salsa alla Marchigiana – the distinctive tomato and vegetable sauce of Marche, slow-cooked and intensely flavoured.
Risotto alla Marchiagiana
Equipment
- Chef Knife
- Food Processor
- 2 Saucepans Pan
- Large wide heavy bottomed pan
- Spatula
- Ladle
Ingredients
Sugo finto ('fake sauce')
- 1 medium medium onion (roughly chopped)
- 1 stick celery (roughly chopped)
- 1 medium carrot (roughly chopped)
- bunch flat leaf parsley (leaves picked and roughly chopped)
- 5 sage leaves
- 1 sprig rosemary (leaves picked)
- 3 tbsp Extra Virgin Olive Oil
- 50 ml red wine
- 400 grams Chopped tomatoes ((tinned))
- Salt
- Pepper
Risotto
- 75 grams unsalted butter
- 1 medium onion (very finely chopped)
- 300 grams Carnaroli rice (or Arborio rice)
- 125 ml dry white wine (such as Verdicchio or Pinot Grigio)
- 1/2 tsp ground cinnamon
- 1 1 lemon (juiced and zested)
- 100 grams parmesan cheese (grated)
- 1 litre chicken stock
Instructions
Sugo finto ('fake sauce')
- Put the onion, celery, carrot and herbs in the food processor. Pulse to make a fine paste.
- Heat the extra virgin olive oil in a pan. Then add the paste and a teaspoon of salt and sauté it for 5-6 minutes until it loses all its moisture.
- Add the red wine to the pan and cook until the red wine has has reduced and the mixture has started to dry out. Keep stirring to prevent sticking.
- Add the tomatoes and some pepper, then cover and simmer for 30 minutes. Stir frequently to avoid sticking. if the mixture does dry out, add a tbsp or two of water or chicken stock.
Risotto
- Add the chicken stock into a pan and bring to a simmer. Then keep warm on the stove until needed.
- Heat a wide heavy bottomed pan on a low heat then add the butter and the olive oil. When the butter has almost melted, add the finely chopped onion and sauté for 6-8 minutes until the onion is soft and translucent.
- Add the carnaroli rice and cook in the onion for 2-3 minutes to allow the grains to 'toast'.
- Raise to a medium heat and add the dry white wine and stir until the wine has evaporated.
- Add one ladle of chicken stock and stir continuously until the stock has been absorbed into the rice. Use a spatula to keep all the rice off the sides of the pan. Repeat this step for 18 minutes or until all the stock has been absorbed. The rice should be creamy and al dente.
- After 10 minutes add the cinnamon, lemon juice and lemon zest to the rice.
- When the rice is al dente add the grated parmesan cheese and a knob of butter and stir until both have melted into the risotto.
- Finish by adding 3-4 tablespoons of the sugo finto to the risotto. Taste the risotto and add more sugo finto to taste. Then serve.
