300g arborio or carnaroli rice, ~150g+/- of guanciale cut into strips, 400g/1 can peeled tomatoes (can sub two fresh very ripe fresh tomatoes if available), 1/2 onion, 40g grated pecorino romano, 1L vegetable broth, 1 glass dry white wine, 1-2 cloves garlic, 1 whole dried red chili pepper (I subbed red chili pepper flakes), olive oil, salt, pepper
1. Start heating the broth in a saucepan, when it starts to boil reduce heat to keep it hot but not boiling. Mash tomatoes if needed, add a tablespoon of oil to a pan over medium heat, add a clove of garlic and swirl it around for a minute or two then remove. add the guanciale and brown. remove a few strips to top the finished dish with if desired. add the chili pepper and let combine with the oil, then add the tomato. reduce heat for a low simmer. add salt to taste. stir occasionally. 2. In a different high-walled pan add some olive oil over med/med-low heat and cook the onion and 1 additional clove of garlic if desired, stirring occasionally. once the onion is transparent add the rice and toast for a few minutes, stirring occasionally. add the white wine and let it evaporate. 3. add the broth ladle by ladle until it absorbs into the rice, stirring frequently. When you have one ladle-worth of broth remaining to add, taste rice to make sure it is almost but not quite al dente. If not, add a little more broth to the pan where it’s heating. If it is, add the tomato sauce from the other pan and the grated pecorino romano into the pan with the rice. Stir to combine and add the final ladle of broth. Add more salt & pepper to taste if needed. Turn off heat and let sit for ~5 minutes before service. If desired top with the guanciale strips you removed, parsley, additional pecorino romano. Enjoy!
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Mostly followed [this recipe](https://www.cucchiaio.it/ricetta/risotto-all-amatriciana/)
300g arborio or carnaroli rice, ~150g+/- of guanciale cut into strips, 400g/1 can peeled tomatoes (can sub two fresh very ripe fresh tomatoes if available), 1/2 onion, 40g grated pecorino romano, 1L vegetable broth, 1 glass dry white wine, 1-2 cloves garlic, 1 whole dried red chili pepper (I subbed red chili pepper flakes), olive oil, salt, pepper
1. Start heating the broth in a saucepan, when it starts to boil reduce heat to keep it hot but not boiling. Mash tomatoes if needed, add a tablespoon of oil to a pan over medium heat, add a clove of garlic and swirl it around for a minute or two then remove. add the guanciale and brown. remove a few strips to top the finished dish with if desired. add the chili pepper and let combine with the oil, then add the tomato. reduce heat for a low simmer. add salt to taste. stir occasionally.
2. In a different high-walled pan add some olive oil over med/med-low heat and cook the onion and 1 additional clove of garlic if desired, stirring occasionally. once the onion is transparent add the rice and toast for a few minutes, stirring occasionally. add the white wine and let it evaporate.
3. add the broth ladle by ladle until it absorbs into the rice, stirring frequently. When you have one ladle-worth of broth remaining to add, taste rice to make sure it is almost but not quite al dente. If not, add a little more broth to the pan where it’s heating. If it is, add the tomato sauce from the other pan and the grated pecorino romano into the pan with the rice. Stir to combine and add the final ladle of broth. Add more salt & pepper to taste if needed. Turn off heat and let sit for ~5 minutes before service. If desired top with the guanciale strips you removed, parsley, additional pecorino romano. Enjoy!