A recipe that celebrates the intense and authentic flavors of guanciale, combined with the sweetness of peppers, for a risotto with an unforgettable taste.
Ingredients for four people:
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Classic Carnaroli Rice: 320 g
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Peppers: 2 (one red and one yellow for color and sweetness)
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Guanciale: 80 g
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Onion: 1 small
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Butter: 40 g
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Vegetable broth: 1 liter
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Dry white wine: ½ glass
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Parmesan: to taste
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Extra virgin olive oil: 2 tablespoons
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Salt and pepper: to taste
Procedure:
Prepare the peppers: Wash the peppers, remove the seeds and internal filaments, and dice them.
Cook the peppers: In a pan, heat a tablespoon of extra virgin olive oil. Add the peppers and cook over medium heat for about 10 minutes, until softened. Season with salt and pepper, then set aside.
Brown the guanciale: Cut the guanciale into strips and brown it in a pan without adding oil, until crispy. Set aside on paper towels.
Prepare the soffritto: Finely chop the onion and sauté it in a pan with a tablespoon of extra virgin olive oil and the butter.
Toast the rice: Add the Classic Carnaroli Rice to the soffritto and toast it for a couple of minutes, stirring constantly.
Blend with white wine: Pour in the white wine and let the alcohol evaporate.
Cook the risotto: Gradually add the hot vegetable broth, stirring frequently. Halfway through cooking, add the cooked peppers to blend the flavors.
Cream the risotto: Turn off the heat and add a knob of butter and a sprinkling of Parmesan cheese. Stir the risotto until creamy.
Complete with the bacon: Serve the risotto on plates and garnish each portion with the crispy bacon.
Finally , we invite you to try this recipe using our Classic Carnaroli Rice : the perfect choice for a creamy and flavourful risotto.