Keto lovers exit here. This deeelicious dish is carb-loaded, rich and actually easy to make. It’s a treat, something you can whip up for someone special. Risottos take a little muscle power, because there’s a LOT of stirring involved, but it’s oh so worth it. I hope you know how to poach an egg, being that the egg on top makes the dish so much more yummy. (If you’re not sure how, I will include a link to instructions). This recipe is from one of my go-to cookbooks, Chefs & Company, and it’s originated by Chef Dante Boccuzzi. Enjoy!
What you’ll need:
- 1 small white onion, diced
- 4 tbsp butter, divided
- 1 1/4 cup Arborio Rice, uncooked
- 2 cups white wine
- 1 1/2 quarts chicken stock, divided
- salt to taste
- freshly ground black pepper
- 2 tbsp Extra Virgin Olive Oil
- 1 shallot, minced
- 1/2 cup Pancetta, diced
- 1 cup heavy cream
- 4 poached eggs
- 1 cup grated parmesan cheese
- fresh parsley
Sweat the onions in 2 tbsp butter in a skillet over low heat for about 5 minutes. Add the rice and sweat together for 3 minutes.
Add the wine and simmer for 8 minutes. Add enough stock to just cover the rice, about 1 cup. Season with salt and pepper. Simmer and stir continuously until the rice is dry, about 2 minutes. Repeat until the stock is used up, and the rice is cooked for about 30 to 40 minutes. Set aside.
In a sauce pan, heat the oil over medium heat. Add the shallot and pancetta and slowly cook until browned, about 8 minutes. Add the heavy cream and reduce, about 5 minutes. Set aside. Stir the parmesan cheese and the remaining butter into the risotto. Serve the risotto topped with first the pancetta cream sauce, then a poached egg. Sprinkle with chopped parsley.
To learn how to poach an egg click here
For more info on Dante Boccuzzi click here
For more info on Chefs & Company click here