Risotto with asparagus, taleggio and crispy guanciale

chef

Leonardo Pellacani

Serve 6

Prepare the beef stock following the instruction on the package. Cut the smoked guanciale into strips and in a frying pan cook it until crispy. In a saucepan with the evoo  sautè the chopped onion; add the  risotto rice and toast it for  few minutes, then deglaze with the white wine and let it evaporate. At this point gradually incorporate the hot beef stock. Few minutes before the risotto is cooked add the asparagus sauce and the diced taleggio cheese. When the rice is cooked, remove from the heat and stir in the butter and grated parmigiano reggiano cheese. Garnish the dish with few slices of crispy guanciale and serve.