500g carnaroli rice + 1,1l water, salt, ground black pepper, cooked until ready. Scrambled 4 egg yolks and 2 whole eggs, simmered about 200g of diced guanciale, a whole lot of freshly grated pecorino romano. Mixed everything together. Spread on a baking sheet. Let it all cool down in the freezer until i could shape it well. rolled in flour, then egg and breaded with breadcrumbs.
by BouncyReins
2 Comments
Smashed it out of the park!
Did you cook the risotto with the guanciale fat or you just added it at the end. Did you mantecate the risotto with butter and pecorino before cooling it down. I am really trying to understand if you simply used rice boiled in plain water or if you did some extra steps.