Sumptuous Italian Truffle Risotto with Crispy Pancetta

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup dry white wine
• 1 cup Parmesan cheese, finely grated
• 1 tablespoon truffle oil
• 2 tablespoons unsalted butter, cubed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 ounces pancetta, sliced into thin strips
• 1 teaspoon black truffle, shaved
• to taste salt and pepper

Method

1. 01
   In a large pan, heat a drizzle of olive oil over medium heat. Add the pancetta and cook until crispy. Remove and drain on paper towels.
2. 02
   In the same pan, add the chopped onion and cook until translucent. Stir in the minced garlic and cook for an additional minute.
3. 03
   Add the Arborio rice to the pan, stirring well to coat the grains with the onion mixture. Toast the rice for about 2 minutes.
4. 04
   Pour in the white wine, stirring continuously until the liquid is absorbed.
5. 05
   Begin adding the warm chicken stock, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next.
6. 06
   Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. 07
   Remove the pan from heat and stir in the Parmesan cheese, butter, and truffle oil. Season with salt and pepper to taste.
8. 08
   Plate the risotto and top with crispy pancetta and shaved black truffle. Serve immediately.