Ingredients:

• Acquerello Carnaroli Rice

• Simple Vegetable Broth (made with celery, carrot, and onion)

• Shallot, finely chopped

• Saffron threads or powder

• Cherry Tomatoes, quartered or halved

• Unsalted Butter

• Parmigiano Reggiano, freshly grated

• Guanciale, thinly sliced into long strips

• Basil sprouts (for garnish)

• Olive oil (for sautéing)

• Dry white wine (optional, for deglazing)

• Salt and black pepper to taste

Preparation:

Prepare the Guanciale: Arrange the long strips of guanciale on a baking sheet and bake in the oven until perfectly crispy. Once cooled, break them into smaller, irregular pieces. Set aside.

Start the Risotto: In a large, heavy-bottomed pot or pan, sauté the chopped shallot in a drizzle of olive oil until softened.

Toast the Rice: Add the Acquerello rice to the pan and toast it for 2-3 minutes, stirring constantly, until the grains are translucent at the edges. (Optional: Deglaze with a splash of dry white wine and let it evaporate completely.)

Add Broth and Saffron: Begin adding the hot vegetable broth one ladleful at a time, stirring continuously. Wait for each addition to be almost fully absorbed before adding the next. About halfway through the cooking time, dissolve the saffron in a small amount of hot broth and add it to the risotto along with the cherry tomatoes.

Cook to Al Dente: Continue adding broth and stirring until the rice is creamy and cooked al dente (firm to the bite). This usually takes around 15-18 minutes for Acquerello rice.

Mantecatura (Creaming): Remove the pot from the heat. Stir in the cold butter and a generous amount of grated Parmigiano Reggiano. Stir vigorously until the risotto is incredibly creamy and glossy. Adjust seasoning with salt and pepper if needed.

Serve: Ladle the risotto into warm bowls. Garnish generously with the crispy, broken guanciale pieces and fresh basil sprouts. Serve immediately.

This recipe was created by Chef Marco and is shared exclusively with Perfect Pairing Events. It may not be reproduced, shared, or reposted without explicit permission from Perfect Pairing Events or Chef Marco. For any questions, please contact us directly.