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Recipe Card
ingredients
- 2 1/2 cups low sodium chicken or vegetable stock
- 1/4 cup cubed pancetta
- 1 tablespoon extra virgin olive oil
- 1/2 cup arborio rice
- pinch of salt
- 1/4 cup dry white wine
- 1/3 cup finely grated Grana Padano PDO, plus more for serving
- freshly cracked black pepper, to taste
- 1 tablespoon unsalted butter
- 2 teaspoons fresh lemon juice
- 1 salt-cured egg yolk, for garnish
- 1 tablespoon fresh parsley, for garnish
Method
Step 1
Heat stock in a small saucepan over low heat. Keep warm while making the risotto.
Step 2
Add pancetta to a skillet over medium heat. Cook until crispy, about 5-7 minutes.
Step 3
Pour in olive oil and stir to coat the pancetta.
Step 4
Add arborio rice and a pinch of salt to the skillet, and stir to coat in the pancetta and olive oil. Toast the rice in the skillet for 2-3 minutes, stirring occasionally.
Step 5
Pour in white wine and stir until evaporated.
Step 6
Slowly add the warmed stock to the pan (about ⅓ cup at at time), stirring constantly to incorporate it into the rice. Once it is nearly absorbed, add another ⅓ cup of stock. Continue adding the stock ⅓ cup at a time, stirring the rice constantly as it cooks, until the texture of the rice starts to change into a creamy, thicker risotto. This takes about 30 minutes total.
Step 7
Stir in grated Grana Padano PDO until fully combined, followed by a generous crack of black pepper.
Step 8
Turn off the heat. Stir in the butter and fresh lemon juice. Stir to combine everything into the risotto.
Step 9
Divide the risotto between two warm bowls. Grate the salt-cured egg yolk over the top of each bowl, followed by a sprinkle of freshly chopped parsley. Serve hot and enjoy!