it’s the emotions that fuel any inspiration. then you try, and sometimes you get lucky : it just works.
The balance is almost perfect: the flavors layer and combine elegantly, as do the textures.
a whole memory of a vacation in Italy fitting in a little bowl.
For 4 servings:
- 200 g Carnaroli rice
- 1 fennel bulb
- 100 g Pecorino with pepper
- 120 g Guanciale
- 100 g stale sourdough bread
- 5 cl wheat beer or pale lager
- 15 g butter
- 1 garlic clove (to rub on the croutons)
- A bit of oil for frying the croutons and sautéing the fennel
- Enough water or vegetable broth to cook the risotto
Melt the butter in the bottom of a pot over high heat. The butter should sizzle but not brown.
Toast the rice for about 20 seconds, then deglaze with the beer. Lower the heat to medium and add enough water to cover the rice. Simmer, stirring and adding water regularly.
The rice should take about 25–30 minutes to cook to an al dente texture.
Cut the bread into 6–8 mm cubes. Toast them in a bit of oil in a skillet over medium heat, flipping regularly. They should be ready in less than 15 minutes.
I recommend placing them on absorbent paper to drain, then keeping them in the skillet over very low heat so they stay warm and crisp without absorbing too much oil.
Julienne the fennel and sauté it for 10–12 minutes over medium heat. Save some fronds for garnishing when plating.
I suggest lightly caramelizing the fennel at the beginning of cooking for added depth of flavor.
Grate the Pecorino very finely in preparation for the final step of assembling the risotto.
Cut the Guanciale into 3 mm-thick matchsticks and cook them in a skillet over medium heat for about 2 minutes, until translucent.
When the rice has reached the right consistency, moisten it lightly one last time and gently fold in the grated Pecorino. Once the risotto becomes creamy, add the julienned fennel.
Spoon the fennel-infused risotto into the bottom of a bowl, then top with croutons and Guanciale matchsticks.
This should give you something like this. 😊
