Risotto with Truffle and Guanciale, Mantecato with Fossa Cheese

Method

1. Prepare the broth: coarsely chop celery, carrot, onion, garlic clove, and 2-3 cherry tomatoes. Add to a pot with salted water and boil for 15 minutes.
2. Finely slice the guanciale into thin strips.
3. Finely chop the shallot.
4. In a high-sided pot, melt one walnut-sized piece of butter. Add the shallot and guanciale and sauté until fragrant.
5. Add the Carnaroli rice and toast it for a minute.
6. Deglaze with a splash of dry sparkling wine (Brut).
7. Gradually add the hot broth, stirring, and cook the risotto for 15-18 minutes, tasting for salt.
8. 5 minutes before the end, grate some black truffle into the risotto and stir.
9. 1 minute before the end, grate some white truffle into the risotto and stir.
10. Turn off the heat. Add the fossa cheese and stir until completely melted and creamy.
11. Add the second walnut-sized piece of butter and mantecare (stir vigorously) until the risotto is shiny and creamy.
12. Plate the risotto. Finish with a grating of raw fossa cheese, a drizzle of extra virgin olive oil, a light grating of black truffle, and shavings of white truffle.