Artichoke Heart Risotto with Cinta Senese Guanciale
A late-winter risotto with Carnaroli Classico Acqua e Sole, artichoke hearts in wedges, guanciale di Cinta Senese browned from cold. The fat of the guanciale is the base of the tostatura, a rich mantecatura with butter and Grana, finished with crisp strips set aside. From our kitchen in Lumellogno.
- Time: 55 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- artichoke hearts
- guanciale di Cinta Senese
- medium shallot
- lemon
- dry white wine
- hot vegetable broth
- butter
- grated Grana Padano or Parmigiano
- sprig of fresh parsley
- Freshly ground black pepper
- Fine salt