Aged Parmigiano Reggiano and Black Truffle Risotto with Crispy Pancetta

Instructions

1. 1

   In a large pot, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.

   ~10 min
2. 2

   Add the chopped shallots to the rendered pancetta fat in the pot. Sauté for 5 minutes until softened and translucent.

   ~5 min
3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

   ~1 min
4. 4

   Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains are slightly translucent around the edges.

   ~3 min
5. 5

   Pour in the dry white wine and stir until it is completely absorbed by the rice.

   ~2 min
6. 6

   Begin adding the hot broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. Continue this process for 18-20 minutes, or until the rice is al dente and the risotto is creamy.

   ~20 min
7. 7

   Remove the pot from the heat. Stir in the grated Parmigiano Reggiano cheese and the butter until well combined and the risotto is glossy and creamy.

   ~3 min
8. 8

   Gently fold in the black truffle paste (or finely chopped truffle) and most of the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.

   ~2 min
9. 9

   Serve the risotto immediately in warm bowls, garnished with the reserved crispy pancetta and the remaining fresh parsley.