Serves 4-6

40ml Olive oil

30 grams Unsalted Butter

1 large Shallot, finely chopped

60 Grams Guanciale - Chopped Small

2 Small Zucchine- Chopped Small

225 grams Carnaroli, Vialone or Arborio rice

200ml White Wine

1-1.5 Litres Good Quality Stock/Broth(see Bone Broth Recipe Below)

60 grams Unsalted Butter (to finish)

60 grams finely grated Parmigiano Reggiano (plus more for garnish)

Salt and Pepper to taste but likely unnecessary if your stock is good quality/flavourful

METHOD

Ensure you stock is hot before preparing the recipe.

In a pan over medium low heat,  sauté the shallot in the olive oil and butter (30 grams) for about 2 minutes until it begins to soften. Add the chopped guanciale and cook for 3-4 minutes longer until the guanciale begins to crisp around the edges and the fat renders out. Add the chopped Zucchine and cook for 2-3 minutes more. Add the rice and stir to coat the grains in the fat. Cook for a further 3 minutes. Deglaze the pan with the white wine. Stir until the wine is almost completely absorbed.

Turn the heat up to medium. Start adding your stock, one ladle at a time, stirring gently after each addition. Continue this process until the rice is tender but firm. You may need all of the broth or have a little left over. Use your judgement when tasting the rice along the way. This process should take 10-12 minutes. The rice should be tender but firm and your liquid should be loose, not stiff.

Turn off the heat and add the butter and parmigiano. Stir gently. Your risotto should be silky and fluid. Serve immediately - in a bowl with a spoon. Garnish with additional parmigiano if desired.

NOTES

*Regional Italian Term for perfect risotto consistency - All’Onda - “at The Wave” -

*Regional Notes - Risotto All’Onda is the preferred consistency in The Veneto. In Lombardia and Emilia Romagna they prefer a slightly thicker consistency (could be eaten with a fork)

ROASTED BONE BROTH

Preheat oven to 400. In a large pot add chicken bones (the equivalent of about 2-3 chicken carcasses), 4-5 shallots halved with the skins on, 1 whole head of garlic smashed (leave the skins on), 1 whole celery bunch rough chopped (include all the inner leaves), 4-5 carrots unpeeled and rough chopped, 1 bunch of flat leaf Italian parsley (stalks included), 1 handful whole peppercorns, 2 TBSP salt.

Roast in the oven for 45 minutes.

Remove from oven and place on stove top. Top the pot with water. Simmer over low heat for 4-6 hours. Allow to cool overnight with a lid on. Strain well. Season with salt to taste. Keep in the fridge or transfer to plastic litre containers and freeze.