The luscious fat from ground guanciale, Italian cured pork cheek, melts into a spicy sauce for this quick-fire risotto-like dish. Featured in: Hong Kong, Italian-Style
Yield: serves 4-6
- Pulse guanciale in a food processor until ground; transfer to a 4-qt. saucepan. Add butter, green peppercorns, coarsely ground black pepper, salt, and 3⁄4 cup water; simmer over medium-high until butter is melted, 2–3 minutes. Stir in rice and cook until warmed through, 3–4 minutes. Divide rice between bowls; garnish with pecorino and more pepper.