Risotto alla Matriciana

Method

1. Prepare the tomato broth: in a pot, combine 1.5 liters of water, a little salt, and the tomato paste. Bring to a boil.
2. Toast the rice: in a separate pan, add the rice and toast it dry over medium heat until it changes color and releases a bready aroma. Transfer to a plate.
3. Prepare the guanciale: remove the pepper from the surface, cut into slices, remove the rind, then cut into strips. (Optional: add the rind to the broth for extra flavor.)
4. In the same pan used for toasting rice, sweat the guanciale over low heat until it releases its fat and becomes translucent.
5. Finely chop the onion.
6. Remove the guanciale from the pan. Divide into two portions: one for final garnish (keep crispy), the other for cooking with the risotto.
7. Save some of the rendered guanciale fat; let it cool completely, then transfer to the freezer to use later for the creaming stage.
8. In the pan with the remaining guanciale fat, add the chopped onion and optional chili pepper. Sauté over medium heat until the onion is soft.
9. Add the toasted rice to the pan and stir to coat evenly with the fat.
10. Deglaze with dry white wine, stirring until the wine is fully absorbed.
11. Add the portion of guanciale reserved for cooking to the rice.
12. Begin adding the hot tomato broth, three ladles at a time, stirring frequently. Keep the heat high during the initial phase. Continue adding broth as it is absorbed until the rice is almost cooked (about 2 minutes less than the package time; for 15-18 minute rice, cook for 14 minutes).
13. When the rice is al dente and the broth is absorbed, remove the pan from the heat.
14. Add the frozen guanciale fat and the grated Pecorino Romano. Mix vigorously to create a creamy emulsion.
15. Cover the pan and let the risotto rest for 1-2 minutes.
16. Plate the risotto. Top with the remaining crispy guanciale, additional grated Pecorino Romano, and a sprinkle of black pepper.