Risotto with guanciale, Brussels sprouts and Parmigiano

Before you baulk at the cooking time, let us assure you this risotto is worth every second. To be honest, cooking the risotto itself is actually quite quick, it's the stock that takes a while. If you're in a rush, substitute with good-quality store bought chicken stock and the dish will still be delicious, but we'd advise you go the full mile and make everything from scratch. Italian Nonnas around the world will be proud of you.