#CARBONARADAY for Risotto lovers!
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
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!