A creamy risotto made without cream, bound off the heat with egg yolks, aged pecorino and black pepper, featuring a slowly melted onion that adds sweetness and depth.
Ingredients
- 160 g arborio rice
- 1 piece yellow onion
- 80 g piece of Italian guanciale
- 3 pieces fresh egg yolks
- 55 g aged pecorino romano
- 20 g aged parmesan
- 650 ml low-sodium vegetable broth
- 6 cl dry white wine
- 1 clove fresh garlic
- 1 tsp whole black peppercorns
- 1 tbsp extra-virgin olive oil
- 6 sprigs fresh chives
- 1 pinch sweet smoked paprika
Method
- Cut the guanciale into small batons and gently render it in a saute pan until golden and crispy. Remove it, keeping the rendered fat in the pan.
- Thinly slice the onion. Sweat it in the guanciale fat with the olive oil until it becomes very tender, blond and almost jammy.
- Add the crushed garlic to flavor the base, then remove it as soon as it has released its aroma.
- Pour in the rice and toast it in the melted onion until the grains become shiny.
- Deglaze with the white wine and let it reduce until the smell of alcohol disappears.
- Gradually add the hot broth, stirring often, until the rice is creamy, supple and still slightly firm in the center.
- While the rice is cooking, mix the egg yolks with the pecorino, parmesan and plenty of freshly ground black pepper to form a thick paste.
- Off the heat, let the risotto stop bubbling, then stir in the yolk mixture vigorously to create a glossy, coating emulsion without scrambling the eggs.
- Fold in some of the crispy guanciale, loosen with a little hot broth if needed, then carefully adjust the salt since the cheese and guanciale are already salty.
- Serve immediately in warm plates with the remaining guanciale, minced chives, a pinch of smoked paprika and a final twist of black pepper.
Nutrition
Per serving
- Energy
- 916.2 kcal
- Protein
- 37.07 g
- Carbohydrate
- 70.08 g
- Fat
- 51.52 g
- Fibre
- 2.16 g
- Calcium
- 117.54 mg
- Iron
- 0.94 mg
- Magnesium
- 18.93 mg
