Prep time: 5 minutes
Cook time: 25 minutes
4 ounces bacon, diced (or guanciale or pancetta)
2 teaspoons olive oil
1/2 cup finely diced onion or shallot (about 2 small shallots)
2/3 cup Arborio rice
1/2 cup dry vermouth or white wine
3 – 3 1/2 cups chicken broth, kept hot in a separate saucepan over low heat
2 egg yolks
2 tablespoon heavy cream
A few handfuls of fresh baby spinach
Freshly ground black pepper, to taste
Finely grated Pecorino Romano, to taste, plus shavings for garnish
- Starting from a cold pan, heat the bacon in the olive oil until it has crisped up significantly and rendered down much of its fat, about 5 minutes. Remove with a slotted spoon and set aside for later.
- Pour out the fat, reserving 1 tablespoon in the pan. Sauté the onion in the bacon fat for 1 minute.
- Add the rice and saute for 1 minute.
- Splash in the wine and reduce completely.
- Slowly stir in the hot chicken broth, one ladleful at a time. Add more broth once the last addition has been fully absorbed by the rice. This should take about 16 minutes.
- When rice is al dente, remove from heat, cover, and let sit to finish cooking while you prepare the egg mixture.
- Fold in spinach to risotto.
- In a small bowl, whisk together egg yolk, cream, black pepper, and as much cheese as you want (you can add more later) into a pale-yellow emulsion, which should then be folded into the still-warm risotto, loosening it up a bit.
- Plate risotto. Top with the reserved crispy bacon, a few large shavings of Pecorino, and a very generous crack of black pepper.
Adapted from Food52.