- 4-6 cups chicken stock
- 2 tbsp. butter, divided
- 3 oz. pancetta, chopped
- 1 shallot, diced
- 1 clove garlic, minced
- 1 ¼ cups arborio rice
- ⅓ cup white wine
- ½ cup grated Parmesan cheese (the fresh stuff!)
- fresh parsley, minced
- 4 poached eggs
1. In a medium saucepan, heat the chicken stock over medium-low heat.
2. Add 1 tablespoon of butter to a large skillet and melt over medium heat. Add the pancetta and cook until crispy. Remove from the skillet with a slotted spoon and set aside.
3. Melt the remaining tablespoon of butter in the skillet. Add the shallot and cook for 1 minute, then add in the garlic and cook for another 30 seconds – 1 minute. Stir in the rice and cook for 1-2 minutes or just until rice is lightly toasted.
4. Pour in the white wine, and stir, scraping up any browned bits from the bottom of the pan. Once nearly all of the wine has been absorbed, add in about 1 cup of the chicken stock. Stir occasionally, allowing the rice to absorb the chicken stock.
5. Repeat with remaining chicken stock, stirring more frequently, until the rice has absorbed all of the liquid. This should take you between 25 and 30 minutes.
6. Remove from the heat and stir in the cheese. Once melted in, return the pancetta to the pan and stir to combine everything.
7. Divide the risotto among plates and sprinkle with fresh parsley. Top with a poached egg.
For the life of me I can’t manage to properly poach an egg, so I didn’t get the loveliness of the egg yolk mixing into the risotto but I will tell you that even a soft boiled egg on top of this is incredible. I wanted seconds and possibly thirds. It was just that good!