First, the risotto cooks in the oven until creamy, while the pancetta renders into crispy bits. Instead of whisking in raw eggs we let ours bake for a few minutes. The yolk is still runny enough to get stirred in for a soft finish. And there’s plenty of fresh parsley and a side of romaine to balance the meal. Cook, relax and enjoy!
What you'll need: 1 oz Parmesan
4 oz pancetta
7 oz yellow onion
2 cloves garlic
1 cup arborio rice
2 Tbsp butter
1 romaine heart
freshly ground black pepper
2 large eggs
Equipment: large pot
grater or microplane
1. Brown pancetta
Preheat oven to 400°F. Bring a large pot of water to a boil. Grate parmesan. Chop pancetta. Place pancetta in an ovenproof skillet over medium-high heat. Sauté until browned, about 5 minutes. Remove pancetta with a slotted spoon, leaving oils behind.
Peel and finely chop onion and garlic. Add onion and garlic to oil in skillet and cook, stirring often, until softened and translucent, 3 minutes. Stir in arborio rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 2 minutes.
Add 2 cups boiling water from the pot. Bring to a simmer, cover with a lid or foil, and bake in the oven until liquid is mostly absorbed, 15 minutes. Switch oven to broil with rack 6-inches from heat source.
Remove rice from oven and place over medium heat. Add 1 cup very hot water from the pot and cook rice, stirring constantly, until the sauce is creamy, about 3 minutes. Stir in butter and most of the Parmesan; season to taste with salt and pepper.
Make two indents in the rice and crack in eggs. Season eggs with salt and pepper. Broil to set the whites, about 3 minutes. Remove parsley leaves from stems and chop leaves. Sprinkle risotto with bacon, chopped parsley, and remaining Parmesan.
Cut romaine heart in half. Drizzle with oil and squeeze lemon juice over the top. Season well with salt and pepper and serve with risotto. Enjoy!