Zutaten
- 280 g whole-grain Carnaroli rice
- 100 g stracciatella cheese
- 100 g sliced guanciale
- 150 g jarred cuttlefish
- 20 g shallot
- Juice of half a lemon
- Salt
- Black pepper
- Extra virgin olive oil
Vorbereitung des Rezepts
1
In a saucepan, add a drizzle of olive oil, lightly soften the finely chopped shallot, and toast the whole-grain rice
2
Once toasted, start cooking by gradually adding vegetable stock or lightly salted water
3
Meanwhile, cut the guanciale as desired and make it crispy in a non-stick pan without adding any fat
4
When almost cooked, add the cuttlefish cut into strips, season with salt and pepper, and finish with 2 tablespoons of extra virgin olive oil and a few drops of lemon juice
5
Once plated, garnish the risotto with extra cuttlefish, crispy guanciale, and stracciatella
