Risotto with guanciale and chestnuts

Serve 6

Prepare the broth using the Menù product following the instruction  indicated on the package. Meanwhile, in a saucepan, heat a tablespoon of evoo and sauté the chopped onion; add the carnaroli rice and toast it for a few minutes, deglaze with white wine and let it evaporate. Continue to cook, adding the prepared hot stock a little at a time. Cut the guanciale into strips and crips it up in a sautè pan. Five minutes before the risotto is cooked, add the cut chestnuts, the crispy guanciale and mix carefully. Remove the rice from the heat and stir in the butter and grated Parmigiano Reggiano. Serve the risotto with a drizzle of pecorino cheese sauce..