Steps

• Let’s start by preparing the vegetable broth in a small pot and keeping it warm over low heat.

  Cut the guanciale into cubes or strips and place it in a non-stick pan without adding oil. Cook it over medium heat until crispy and golden.

  Take a bowl and beat the yolks with pecorino, salt, and black pepper until you get a smooth mixture, which you will set aside.

  

• In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped shallot and lightly sauté until it becomes transparent.

• Add the rice and toast it for a few minutes, stirring continuously with a wooden spoon.

• Pour a ladle of hot broth into the rice and stir until the broth is absorbed.

  Continue to add the broth, one ladle at a time, stirring constantly and waiting for it to be absorbed before adding more.

• As soon as the risotto is ready, remove it from the heat and add the egg mixture.

  Mix quickly and then add the guanciale.

  Plate and serve immediately!

  Enjoy your risotto!