Recipe: risotto with guanciale croccante and provolone cheese

A delicate and tasty recipe!

1y ago

I love risotto. I love making it (and eating it of course); it's a sort of comfort food, smooth and warm, perfect on cold days. Its only downside is that it takes time to be prepared properly. It's not the kind of dish you can make in a hurry when you come back from work starving!

These days, time isn't an issue for me anymore – and yesterday, when a dear friend told me she had a risotto with speck, I suddenly had a watering mouth and decided to make my own risotto for dinner. While at the supermarket, not satisfied by the quality of the speck available, I decided to swap that ingredient with guanciale, and this is the result: risotto with guanciale croccante and provolone cheese.

The taste's delicate but savoury, and the creaminess of the risotto is pleasantly accentuated by the crunchiness of the guanciale. Provolone adds extra smoothness – and with its delicate taste, it complements the tastiness of the Parmesan and guanciale.

Ingredients for two people:

1 onion

2 glasses of risotto rice (better if quality carnaroli rice )

100g guanciale

1l beef broth or stock cubes

100g provolone cheese

Half of a glass of white wine

Olive oil (Evo olive oil is best)

40g Parmesan

First of all, if you're using a stock cube, prepare the broth. Then you can start chopping the onion into tiny bits and slowly cooking it in a high-sided pan with a tablespoon of olive oil. Once the broth is ready, put the rice in the pan, let it toast a little and pour in the wine as you keep stirring. When the rice is well-toasted, add the broth until all the rice is well covered and let it cook slowly, stirring and carefully adding more broth until it's almost ready. Usually, it takes 15-20 minutes.

In a small pan, fry the guanciale (chopped into tiny slices and vertically cut), like you would if you were cooking pasta. No oil or butter is needed; just let the guanciale cook in its own fat until it looks crunchy.

When the rice is almost ready and the broth has evaporated, add the provolone (chopped into tiny bits, so it will melt easily). When the rice is ready, add the crunchy guanciale and the grated Parmesan cheese.

Buon appetito!

Join In

Comments (24)