Pancetta & Parmesan Risotto with Sunny-Side-Up Eggs

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
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.
  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.

Jul 20, 2024