Risotto with Cacio, Pepe & crunchy Guanciale

Featuring Alberto & Sara of the Tuscany restaurant Osteria 1126

RISOTTO CACIO PEPE & CRISPY GUANCIALE INGREDIENTS for 4 people:

• 1 1/2 cups (280 gr) Carnaroli rice

• 2 cups (200 gr) Pecorino cheese

• 3 oz (80 gr) extra virgin olive oil

• 4 oz (120 gr) guanciale

• black pepper corns, freshly ground (a lot)

• Salt

• Water

PROCEDURE:

1.     Prepare a pot of water and bring it to a boil (this will be used to deglaze and cook the rice). 2.     Start toasting the rice for about 2 minutes over medium heat in a pan or sauté pan (without adding oil or butter). As soon as it reaches the desired level of toasting, deglaze with water, and salt to taste, and continue cooking the rice, adding water gradually for about 12 minutes.

3.     In the meantime, clean the guanciale properly by removing the rind and excess pepper. Cut it into slices about 3 mm thick and then into julienne strips. Put it in a pan over low heat so that as the fat melts, it helps to brown and crisp it up. Once ready, drain and place the guanciale on absorbent paper to absorb the excess fat.

4.     At this point, the rice will be ready to be creamed. Turn off the heat and add the extra virgin olive oil, Pecorino cheese, and pepper (a lot, remember the dish should be quite peppery), stirring vigorously. Check for salt and serve warm with the crispy guanciale on top.