Risotto with Guanciale, Asparagus, and Goat’s Milk Robiola
Ingredients
- 1 quart vegetable stock homemade (see below **) or good-quality store-bought
- 1 cup Carnaroli rice
- 2 cups asparagus puree
- 4 tablespoons unsalted butter
- 6 oz guanciale
- 1 large shallot very finely chopped
- 1 cup 240 ml white wine
- 2 tablespoons finely grated lemon zest
- 1 cup 100 g freshly grated Parmigiano Reggiano
- 1 tablespoon fresh chives finely chopped
- 1 cup heavy cream
- 2.5 oz 1 roll Robiola Arrigoni
- 1 tablespoon lemon infused EVOO
- Salt and ground black pepper
Instructions
- To make the Robiola cheese sauce, bring the heavy cream to a boil. Then lower the heat by reducing it in half. Turn off the heat, add the Robiola cheese and ¼ cup of grated Parmigiano. Stir with a whisk until all the cheeses are melted in a velvety sauce. Set aside.
- Cut 4 slices of guanciale lengthwise, ½ inch thick, then cut each slice into ¼ inch strips.
- Put them in a pan and turn the stove on low heat. Guanciale needs to cook on low heat for the fat to render properly. This will take around 10 minutes.
- In the meantime, cut the shallot into small, diced pieces. Once the guanciale gets a nice golden-brown color, remove it from the pan using a slotted spoon and keep the fat in the pan.
- Add shallots and rice to the pan. Cook on medium heat for 60 seconds, stirring continually.
- Keep the stock very hot while you start making the risotto.Add the wine, raise the heat to high, and let the wine reduce, keep stirring for about 5 minutes until the wine has been absorbed. Add a pinch of salt and black pepper. Reduce the heat to medium.
- From here on, you will keep stirring and adding the hot stock a few ladles at a time, as the rice asks for it, waiting until the previous addition has been absorbed before adding the next.
- Keep on stirring to bring the starch out of the rice and get your risotto very creamy. At the 17-minute mark, taste the rice. It should still be too al dente, but we are getting close and it is always better to check.
- Add the asparagus puree and lemon zest. Keep cooking, just a few minutes more, adding stock if needed, until the rice is just tender, but still al dente.
- Remove from the heat and add 4 tablespoons of very cold butter cut it into cubes, the remaining grated Parmigiano Reggiano, and the lemon-infused olive oil.
- Stir vigorously; adding a little more stock if it is looking too thick. When the butter is all melted, the risotto is ready.
- Taste for seasoning and adjust with salt and pepper if needed.
- To serve, gently warm the cheese sauce. Plate the risotto in 4 bowls, drizzle some cheese sauce on top, and garnish with chives, some lemon zest, and the crispy guanciale.
Notes
Homemade vegetable stock **
Ingredients:
1 onion, peeled and cut in half
2 carrots, washed and roughly chopped
2 celery stalks (no leaves), roughly chopped Instructions:
Cut the asparagus woody ends and add them to your vegetable stock.
Put the ingredients in a large saucepan and add 3 liters of cold water.
Cook on medium heat for at least 45 minutes. The water should slowly simmer, but
never boil.
2 carrots, washed and roughly chopped
2 celery stalks (no leaves), roughly chopped Instructions:
Cut the asparagus woody ends and add them to your vegetable stock.
Put the ingredients in a large saucepan and add 3 liters of cold water.
Cook on medium heat for at least 45 minutes. The water should slowly simmer, but
never boil.