RomanItalian
Risotto alla Gricia
by Federico Fusca Chef · 332K subscribers on YouTube
A Roman-style risotto with crispy guanciale, black pepper broth, and pecorino romano.
- Difficulty
- medium
Ingredients
6 items- Black PeppercornsFor the pepper broth
- WaterFor the pepper broth
- GuancialeCut into thick slices
- Riso per RisottiCarnaroli or Arborio
- Butter(optional) — Optional but traditional
- Pecorino RomanoGrated, generous amount
Method
- Toast whole black peppercorns in a dry pan until fragrant, then add water to make a pepper broth.
- Slice the guanciale into thick pieces and render in a pan until crispy. Remove and let dry.
- Toast the rice in the rendered guanciale fat.
- Cook the risotto by gradually adding the pepper broth.
- At the end, add a knob of butter and a generous amount of grated Pecorino Romano. Mix well and serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
