A creamy and flavorful first course that combines the crispiness of guanciale with the delicacy of zucchini. Ideal for a refined lunch yet simple to prepare, it offers a balance between rustic flavor and freshness. The final creaming with butter and parmesan makes it rich and irresistible
Heat the broth in a small saucepan and keep it warm
2
Place the guanciale, cut into strips, in a pan over medium heat and cook it without oil until crispy, then set it aside
3
Add the chopped shallot to the same pan and sauté over low heat
4
Add the rice and toast it for a couple of minutes, stirring constantly
5
Deglaze with a bit of white wine
6
Add the previously prepared guanciale and the finely sliced zucchini
7
Add the broth gradually, stirring often, and continue cooking for about 16–18 minutes
8
Once cooked, adjust with salt and, off the heat, add butter and parmesan, stirring vigorously to cream
Cost
The cost of the dish is medium-low: the main ingredients are inexpensive and easy to find. Guanciale may slightly increase the cost, but only a small amount is used
Health
This risotto provides good energy from the rice's carbohydrates and the guanciale's fats. Zucchini adds fiber, vitamins, and lightness. Consume in moderation if following a low-calorie or low-fat diet
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