Ingredients

• 3/4 cup medium grain rice
• 1 1/2 tablespoons butter
• 2-2 1/2 cups chicken stock
• 2/3 cup pancetta, cut in pieces
• 1 oz.(28g.) Parmigiano-Reggiano cheese, grated
• 1 onion, diced
• Salt and pepper to taste

How to make Risotto With Pancetta directions

• 1

  Warm chicken stock in a saucepan and simmer over low heat.

• 2

  In a skillet, melt butter and sauté onion and pancetta for 3 to 4 minutes. Add the rice to coat.

• 3

  Slowly add the stock, 1/2 cup at a time, allowing the stock to absorb before adding more. Stirring constantly, continue with this step until the rice is tender and creamy.Season with salt and pepper to taste. Stir in cheese and serve.