Directions
- 1Slice the guanciale into small pieces.
- 2Crack one whole egg and three egg yolks into a bowl.
- 3Add 4oz of grated pecorino to the egg mixture.
- 4Season the egg mixture with freshly ground black pepper.
- 5Whisk the egg mixture until well combined.
- 6Add 1 tbsp of EVOO into a pan and fry the guanciale until crispy.
- 7Remove the crispy guanciale from the pan and set aside on paper towels.
- 8Add 1 cup of Arborio rice to the pan.
- 9Add white wine to the rice and stir.
- 10Gradually add the hot chicken stock to the rice, stirring continuously until the rice is cooked al dente.
- 11Reduce the heat and stir in the egg mixture until creamy.
- 12Stir in the crispy guanciale.
- 13Serve the risotto topped with grated pecorino and a raw egg yolk.
Ingredients
- 1 cup Arborio rice
- 5 oz guanciale
- 1 whole egg
- 3 egg yolks
- 4 oz grated pecorino
- 1 pinch Fresh ground black pepper
- 1 cup Chicken stock
- 1 Tbsp EVOO
- 1 to taste Salt
Equipment
panspatulacutting boardknifebowlwhiskgraterladlepaper towelsplate
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