In order to prepare your risotto with mushrooms, guanciale and taleggio start by cleaning accurately the mushrooms and cut them into thin slices.

Subsequently take a pan and pour a filet of oil in it, where you have to brown the onion chopped finely. Then add the guanciale cut into strips. Once browned, add the mushrooms.

Deglaze everything with white wine and let it evaporate. Once the mushrooms get dry, add some salt and then pour the rice. Soak everything with a ladle of meat broth and continue in this way, avoiding that the rice sticks at the back of the pot and dries out too much.

Once the rice is cooked perfectly, add the taleggio cut into pieces and mix gently until the cheese melts completely.

Subsequently remove the risotto from the heat and stir it with a knob of butter and a sprinkling of Grana Padano.

At this point serve the risotto hot with a sprinkling of black pepper.