Ingredients:
For the broth
- 500 ml of water
- Half of a white small onion
- Fresh rosemary
For the risotto
- 140 gr of Carnaroli rice
- Half of a white small onion
- 6 slices of guanciale
- 2 spoons of ‘Zucchini seasoned with extra virgin olive oil’
- 20 gr of cold butter
- 2 spoons of Parmesan cheese
- Baby basil or normal basil cut in small pieces
- Olive oil, salt and pepper
Start preparing the broth. In a pot bring the water to a boil. Clean the onion and cut it in half. Warm up a pan with a little bit of olive oil and add the half onion with the flat part down. Let it sear for a couple of minutes, you want it to start burning a little. When ready, add the rosemary and the ‘burnt’ onion to the water together with a teaspoon of salt. Keep the pot on medium heat.
use a clean pan to fry the guanciale slices. Cook them well on both sides, then take them out of the pan and dry them with kitchen paper. When cold, cut them in small pieces and keep on the side.
Cut the other half of the onion in small cubes and cook it in the same pan with the fat of the guanciale. When golden, add the rice. Keep the heat high and keep stirring. You are toasting your rice. It will be ready when it starts to look a little translucent. At this point you start to add the broth ladle by ladle. You add more broth when the previous one is completely absorbed. Continue until the rice is cooked, it will take around 20 minutes.
When ready, switch off the fire and add the cold butter and the Parmesan cheese. Stir them in to dissolve, you will get a lovely creamy consistency. Add salt and pepper if necessary. Divide the risotto into two plates. On top of each one add the guanciale crumble, the zucchini and the baby basil. Enjoy!
