RISOTTO ALLA PARMIGIANA with crispy guanciale and balsamic dressing
“Risus optimus!” Some believe the word risotto was born from this enthusiastic expression meaning “the best laughter.” In reality, however, the origins of such a versatile and comforting dish are probably rooted in the towns and villages of the Po River Valley, where dialects and affectionate diminutives have always been part of everyday speech. Risotto is an essential part of Italian culinary tradition and knows no boundaries. It is served in small villages and bustling cities, in elegant restaurants and rustic trattorias alike. Its soul is both noble and humble, and its history resembles a mosaic of experiments: some born from necessity, prepared with whatever ingredients were available or left over from holiday meals, others more aristocratic, enriched with saffron, once considered the rarest and most precious spice of all.
For our Risotto alla parmigiana with Crispy Guanciale and Balsamic Dressing, we chose to pair the King of Cheeses, Parmigiano Reggiano, with another true ruler of the Italian table. Carnaroli rice earned the title of “King of Rice” thanks to its unique ability to hold its texture during cooking, absorb flavor beautifully, and remain perfectly al dente. Loved by professional chefs and home cooks alike, it feels as though it has always been part of Italy’s gastronomic heritage. And yet, surprisingly, it is not even ninety years old. Proof that sometimes excellence, rather than time, is all it takes to become legendary.
Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 4 people
Ingredients
320 g of Carnaroli rice
200 g of Guanciale (Pork Jowl) Toscana Food Love
100 g of Parmigiano Reggiano DOP 36 months Emilia Food Love
1 l of vegetable broth
1 onion
Goccia Nera - aged balsamic dressing Emilia Food Love
Extra virgin olive oil “Colline di Romagna” DOP Emilia Food Love
Butter (to taste)
Salt and pepper
Method
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Cut the guanciale into thin strips and cook it in a skillet over high heat until perfectly crispy. Transfer it to a plate lined with paper towels and set aside. There is no need to add oil, as the guanciale will release its own fat while cooking.
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In a saucepan, sauté the finely chopped onion with a generous drizzle of extra virgin olive oil. Let it soften over low heat for a couple of minutes, then add the rice and increase the heat, toasting it with the onion for a few minutes.
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Pour in the hot broth one ladle at a time, waiting until each addition has been absorbed before adding more. Season with a pinch of salt.
- Once the rice is fully cooked, turn off the heat and stir in the previously grated Parmigiano Reggiano and, if desired, a knob of butter.
- Mix well and let the risotto rest for 1 minute.
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Fold in the crispy guanciale, plate the risotto, and finish with a few drops of Goccia Nera balsamic glaze.
Tip
For an even richer and bolder flavor, try replacing our Parmigiano Reggiano DOP 36 months with Pecorino Romano DOP Toscana Food Love.
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