RomanItalian
Risotto alla Gricia
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy Roman-style risotto made with crispy guanciale, a black pepper broth, and plenty of Pecorino Romano.
Method
- Toast black pepper in a dry pan until fragrant.
- Add water to the toasted pepper to create a black pepper broth.
- Slice guanciale and cook until crispy.
- Toast the rice until translucent.
- Finish with a small amount of butter and plenty of grated Pecorino Romano, mixing until creamy.
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.
