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Prepare 2 quarts (2 l) of vegetable broth and keep it warm.
Remove the rind from the guanciale before slicing and cutting into ¼-inch (0.5-cm) strips.
Brown the guanciale in a hot pan without adding fat, stirring occasionally.
As soon as the guanciale is crispy, add the white wine and simmer until the alcohol evaporates off.
Take the peeled tomatoes (with all their juice) and chop or crush them with a fork before adding them to the guanciale.
Cook the sauce over medium-low heat with the lid on the pan for about 10 minutes, then add salt and pepper to taste.
Toward the end of the 10 minutes, toast the rice in a separate pan for a few minutes, stirring frequently.
Add the rice to the sauce.
Stir to mix the rice into the sauce and start to add the hot vegetable broth.
Keep adding a ladleful of broth at a time until the risotto is cooked. This will take about 20 minutes.
The final consistency should be creamy, and the risotto should roll like a wave if you shake the pan.
Turn off the heat before adding the grated Pecorino cheese.
Stir and allow to rest for a few minutes before serving your risotto all’amatriciana piping hot.
Add a sprinkle of black pepper and more grated Pecorino cheese to taste.