Risotto All'Amatriciana

Ingredients

• 2 tablespoon olive oil, divided
• 120 g (4.5 oz) guanciale (pancetta)
• 50 ml (1/4 cup) white wine
• 1/4 teaspoon chilli flakes
• 1 x 400 g (14 oz) can plum tomatoes, crushed
• 275 g (10 oz) Carnaroli rice
• 1 liter (4 cups) vegetable stock
• 50 g (1/3 cup) Pecorino or Parmesan
• Freshly ground black pepper

Instructions

1. 1

   In a heavy-bottom pan, heat 1 tablespoon olive...: In a heavy-bottom pan, heat 1 tablespoon olive oil and fry the pancetta until slightly crispy. Add the white wine and cook for 1 minute until the alcohol evaporates.

2. 2

   Add the chilli flakes and stir in the...: Add the chilli flakes and stir in the tomatoes. Cook on low heat for a couple of minutes.

3. 3

   Meanwhile, heat the rest of the olive oil...: Meanwhile, heat the rest of the olive oil in a separate pan and toast the rice for 2-3 minutes.

4. 4

   Add the rice to the pan with the...: Add the rice to the pan with the tomato sauce and pour 1 ladle of stock. Start stirring, adding the stock one ladle at a time until the rice is al dente.

5. 5

   Stir in the pecorino, season to taste, and...: Stir in the pecorino, season to taste, and serve immediately.