In a skillet, lightly heat a small amount of Extra Virgin Olive Oil and add the guanciale slices. Cook until crispy, then drain them from the oil and set aside.

In a saucepan, pour in some Extra Virgin Olive Oil and add the Carnaroli rice. Toast the rice for a few minutes until lightly golden, then deglaze with white wine. Once the wine has evaporated, add salt and enough hot broth to cover the rice.

Bring the rice to a simmer and gradually add the hot broth, stirring occasionally and making sure not to overdo it with the liquid.

When the rice is three-quarters cooked, add the grated black truffle to the rice and continue cooking until the rice is al dente and the liquid is absorbed.

Once cooked, remove the saucepan from the heat and let the rice rest for a few minutes, covered.

Add Parmigiano, butter, and sour butter to the rice and gently mix until obtaining a creamy and wavy consistency.

Serve the risotto on a flat plate and garnish with slices of truffle before serving.