For 4 persons

400 g Vialone Nano Melotti rice

0.8 l of excellent broth

1 tablespoon of extra virgin olive oil

225 g julienned pork cheek

5 yolks

75 g Pecorino Romano

freshly ground black pepper to taste

sea ​​salt to taste

Grana Padano to taste


Boil the broth in a saucepan and toss the rice, cook over low heat for 16-18 minutes while covering the saucepan. Meanwhile, sauté the bacon with the oil until it becomes crunchy. In a separate bowl, mix the egg yolks, Pecorino, black pepper and salt. Incorporate 40ml of hot water to soften the mixture. When the rice is cooked, turn off the heat and add the bacon, the yolk and mix well. Serve immediately with a possible sprinkling of Grana Padano.

Enjoy your meal!

From Mamma Rosetta's Recipes!