Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces bacon, diced
  • 4 ounces sliced Genoa salami, diced
  • 3 cups chicken stock, homemade if possible
  • 2 tablespoons butter
  • 1 cup onions, diced
  • 1 tablespoon garlic, minced
  • Pinch red pepper flakes
  • 1 cup Arborio rice
  • ¼ cup white wine
  • 2 egg yolks
  • 2 tablespoons heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ cup freshly grated Romano cheese
  • 2 tablespoons Italian flat leaf parsley, chopped
  • ½ teaspoon white pepper
  • Salt as needed (depending on how salty your stock is)

Instruction

  • Before you begin, have all ingredients measured out. Risotto needs attention once you start cooking it.
  • In a medium heavy bottomed pan or Dutch oven, over medium heat, add the olive oil and once hot, add the bacon.
  • Cook the bacon five minutes until almost crisp. Remove with a slotted spoon and set aside.
  • Add the salami and cook only 1-2 minutes to slightly crisp, being careful not to burn. Remove with a slotted spoon and add to the bacon.
  • Pour the fat into a bowl and wipe the inside of the hot pan with a wad of paper towels to pick up and dark pieces or sediment.
  • Heat the stock in a separate small sauce pan and keep hot.
  • Return the Dutch oven to medium heat and measure in two tablespoons of the bacon fat along with the butter.
  • Once the butter has melted, add the onions and cook three minutes.
  • Add the garlic and red pepper flakes and cook one minute then add the rice and cook for two minutes.
  • Add the wine and once the wine evaporates, reduce the heat to medium low and start adding hot chicken stock one half cup at a time, making sure that each addition gets absorbed in before adding more.
  • After about 15-20 minutes, all of the stock should be in and absorbed. Cover the pot and remove from heat and let sit five minutes.
  • While the rice sits, in a medium bowl, beat the egg yolks and heavy cream.
  • After the rice sat for five minutes, scoop out spoonfuls of the rice and whisk into the cream and egg mixture to temper the eggs. After adding a cup or so, stir this mixture back into the rice pot.
  • Off heat add in the reserved cooked bacon and salami, the Parmesan and Romano cheese, the chopped Italian parsley and the white pepper.
  • Taste and add only enough salt to season the rice. The bacon and salami are salty and your stock may be salty, so you may not need any additional salt.
  • Stir and serve and if it gets too thick, loosen with additional stock or water.