Riso e Patate

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the diced Guanciale and cook until crispy and most of the fat has rendered, about 5-7 minutes. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped Yellow onion, Carrot, and Celery to the pot. Sauté over medium-low heat for 8-10 minutes, until the vegetables are softened and translucent, forming a soffritto.