Pancetta & Parmesan Risotto with Sunny-Side-Up Eggs
Serves: 4 servings
Ingredients:
8
Indulge in a luxurious dish of creamy risotto flavored with savory pancetta and topped with a perfectly cooked sunny-side-up egg.
Ingredients
| ⅓ | pound pancetta, diced |
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| 2 | tablespoons butter |
| 1 | medium onion, chopped |
| 1 | cup arborio rice |
| ½ | cup dry white wine |
| 3 | chicken broth (homemade, if possible) |
| ½ | cup Parmesan cheese, grated |
| 4 | large eggs |
Instructions
| 1. | Begin by bringing chicken broth and 1 cup of water to a gentle simmer in a saucepan over medium-low heat. Maintain warmth throughout the cooking process and adjust liquid levels as needed. |
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| 2. | On a clean cutting board, dice the pancetta into pieces roughly 1/2 to 1-inch in size. Place the diced pancetta in a 12-inch skillet over medium heat and cook until crispy, approximately 5 minutes. Transfer the cooked pancetta to a plate lined with paper towels to drain. |
| 3. | Into the same skillet with the rendered pancetta fat, add an additional tablespoon of butter followed by the chopped onion. Sauté the onion until softened, stirring frequently, for about 4 minutes. |
| 4. | Add the arborio rice to the skillet and toast for 1 to 2 minutes until the edges turn translucent while the centers remain white. Pour in the white wine and stir until the liquid is absorbed, around 2 minutes. |
| 5. | After the rice absorbs the wine, gradually add warm broth to the skillet in 1/2-cup portions. Stir each addition until fully absorbed before adding the next, waiting 3-5 minutes between each addition. Continue this process until the rice is tender yet firm to the bite, and the sauce reaches a creamy consistency, typically taking around 30 minutes and 3-4 cups of liquid. Fold in the cooked pancetta and grated Parmesan cheese. Season with salt and pepper. Keep the risotto warm over low heat. |
| 6. | In a separate frying pan, melt a small amount of butter over medium-high heat. Crack the eggs into the pan and cook until the egg whites are fully set but the yolks remain slightly runny, typically 3-4 minutes. Season with salt and pepper. For over-easy eggs, flip them gently. Be cautious not to overcook the yolks, as they will act as a sauce for the risotto. |
| 7. | Divide the risotto into four dishes and place a fried egg on top of each. Season to taste with salt and pepper, and serve immediately. |
Published on Jul 20, 2024 by Luminița