Risotto autunnale con guanciale: una delizia di stagione

Autumn risotto with bacon: a seasonal delight

With the arrival of autumn, the desire for hot and tasty dishes grows in all of us. And what's better than an authentic autumn risotto to satisfy this craving? Risotto, originally from the Veneto and widespread throughout Italy, is known for its creaminess, thanks to the starch that is released during cooking and binds the grains in a delicacy that conquers all palates. Today we present you an extraordinary recipe that combines the comfort of autumn risotto with the irresistible crunchiness of seasoned bacon . To prepare it we recommend using Arborio or Carnaroli rice.

Ingredients for Autumn Risotto with Bacon (for 4 portions):

  • 320 grams of Arborio or Carnaroli rice
  • 150 grams of Guanciale , cut into strips
  • 1 medium onion, finely chopped
  • 1.2 liters of hot vegetable broth
  • 100 grams of grated Parmigiano Reggiano
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • Extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • A handful of fresh sage leaves for garnish

Seasoned Guanciale: The Special Ingredient

Guanciale is an authentic delicacy. During the preparation process, carried out with artisanal skill , it is expertly salted and then hung to mature in a delicate pepper-scented "robe". With its sweet and delicate flavour , it is perfect sliced ​​on hot croutons or in cold dishes, and is essential for classic Italian recipes such as Amatriciana and Carbonara. Today, the Seasoned Guanciale will enrich our autumn risotto , giving it a combination of unique flavours.

How to Prepare Autumn Risotto with Bacon:

Start by heating the vegetable broth in a saucepan and keep it warm over low heat while you prepare the risotto.

In a large nonstick skillet, heat a drizzle of olive oil over medium heat. Add the bacon and cook until crispy and golden. Remove the bacon from the pan and set aside, leaving the fat in the pan.

In the same pan with the bacon fat, add the chopped onion and cook over medium heat until translucent. Add the rice and toast it for about 2-3 minutes, stirring constantly until it becomes lightly toasted. Pour the white wine and mix until it is completely blended.

Begin adding the hot broth one ladle at a time, constantly stirring the rice and waiting for it to be absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is cooked al dente and has a creamy texture.

Once cooked, turn off the heat and add the grated Parmigiano Reggiano and butter. Mix well until you get a creamy and smooth consistency. Add a part of previously prepared crispy bacon and mix again. Taste the risotto and adjust the flavor with salt and pepper, if necessary.

Serve the risotto hot, garnishing each portion with a few fresh sage leaves and a few pieces of bacon for an added autumnal touch.

This autumn risotto with bacon is a true seasonal delight to celebrate the arrival of autumn. The combination of crispy bacon and Parmigiano Reggiano makes this dish an unforgettable and extraordinary experience. Enjoy your meal!

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