Prep
10m
Cook
18m
Total
28m
Ingredients
Method
Turn cooking mode on
Step 1
Put the guanciale into a large, deep frying pan and bring it up to a medium heat. Let the fat render slowly and the guanciale turn golden and crisp.
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For
6
M
I
500
g
Carnaroli rice
750
g
Guanciale, cut into 1cm chunks
2
Shallots, very finely diced
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Cook along with all of our recipes
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Carnaroli rice is ideal for risotto as it holds its shape better than arborio and gives you a naturally creamy texture without turning mushy. When stirring in the egg and cheese mixture, always take the pan off the heat first. The residual warmth of the rice will gently emulsify the sauce rather than scrambling the eggs. Risotto should finish slightly loose in the pan. It will thicken as it sits, so add a splash of hot stock just before plating if needed. Guanciale releases a lot of flavourful fat while cooking. Any extra can be kept in the fridge and used for frying eggs, roasting potatoes or cooking greens.
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Prep
10m
Cook
18m
Total
28m
Ingredients
Method
Turn cooking mode on
Step 1
Put the guanciale into a large, deep frying pan and bring it up to a medium heat. Let the fat render slowly and the guanciale turn golden and crisp.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
500
g
Carnaroli rice
750
g
Guanciale, cut into 1cm chunks
2
Shallots, very finely diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Carnaroli rice is ideal for risotto as it holds its shape better than arborio and gives you a naturally creamy texture without turning mushy. When stirring in the egg and cheese mixture, always take the pan off the heat first. The residual warmth of the rice will gently emulsify the sauce rather than scrambling the eggs. Risotto should finish slightly loose in the pan. It will thicken as it sits, so add a splash of hot stock just before plating if needed. Guanciale releases a lot of flavourful fat while cooking. Any extra can be kept in the fridge and used for frying eggs, roasting potatoes or cooking greens.
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Made it?
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