RomanItalian
Risotto alla Gricia
by Casa Pappagallo · 705K subscribers on YouTube
A creamy risotto inspired by the classic Roman pasta alla gricia, made with crispy guanciale, pecorino cheese, and black pepper.
- Difficulty
- medium
Ingredients
7 items- GuancialeCut into strips
- Olive OilA little, for cooking
- Riso per Risotti
- WaterUnsalted, for cooking rice
- Pecorino RomanoGrated, for the cream
- Salt(optional) — To taste
- Black PepperFor finishing
Method
- Cut the guanciale into small strips.
- Add a little oil to a pan, heat it, and add the guanciale. Cook until crispy.
- Remove some of the rendered fat and set aside. Add the rice to the pan and toast it in the remaining fat.
- Cook the rice with unsalted water, adding water gradually as it absorbs.
- Meanwhile, prepare the pecorino cream: mix pecorino cheese with a little water to form a paste.
- After about 10 minutes, taste the rice and adjust salt if needed.
- Add most of the crispy guanciale to the rice (reserve some for garnish).
- Turn off the heat, let it cool slightly, then stir in the pecorino cream. If too thick, add a little hot water.
- Serve with the reserved guanciale, some of the rendered fat, and a sprinkle of black pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
