Asparagus Pancetta Risotto

Ingredients

For risotto:

• 6 cups chicken stock, simmering
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, finely diced
• 5 large cloves garlic, finely diced
• 1 cup arborio rice
• 1/3 cup white wine
• 3/4 cup parmesan, grated
• 2 tsp fine kosher or sea salt

For asparagus pancetta topping:

• 1 bunch asparagus, ends removed
• ¾ cup diced pancetta
• 1/2 lemon, zested and juiced
• 10 large basil leaves, torn into small pieces
• Fine kosher or sea salt
• Olive oil, as needed

Directions

1. Make the risotto: In a large pot, add chicken stock and bring to a simmer. Turn off and cover pot. This stock will be used to ‘feed’ the risotto. In a large sauté pan, heat oil and butter over medium-low heat. Add onion and cook until translucent, about 5-7 minutes. Add garlic and cook for another 5 minutes. If browning, add more oil and turn down heat. Add rice and stir to combine. Cook for 3 minutes. Add wine and turn heat up to medium-high. Simmer until wine is completely absorbed, about 2-3 minutes. Reduce heat to low and add one ladle of stock. Stir once then let sit for about 3-4 minutes, or until liquid is completely absorbed. Once absorbed, add another ladle of stock, stir and let sit for 3-4 minutes, until absorbed. Continue this process, making sure rice fully absorbs liquid before adding the next ladle. After about 20 minutes, taste the rice to check its consistency. When the rice feels like it is 90% cooked you can stop adding the stock.
2. Cook the pancetta: Place a large frying pan over low heat. Add diced pancetta so that it is in one even layer. Render at low heat, it will begin to release fat and then slowly cook in the fat. After about 20-30 minutes it will become golden brown and very tender. Once cooked, transfer to a bowl. Optional: you can either remove fat or keep the fat (up to you!).
3. Make asparagus pancetta topping: While risotto is cooking, place a large pot of salted water over high heat until boiling. Separately, in a large bowl add ice and water. Set aside. Once water is boiling, add asparagus and cook for 1-2 minutes, depending on thickness. Remove and transfer to ice water. Once cold, remove and dry asparagus. Cut asparagus into small ½ inch rounds and place in a small bowl. Add lemon zest, lemon juice, rendered pancetta, ½ tbsp olive oil (ONLY if you did not keep pancetta fat), and basil. Stir to combine. Set aside.
4. Finish risotto: Once risotto rice is 90% cooked, add parmesan, salt, HALF of the asparagus pancetta topping, and a ladle of stock. Stir to combine. Taste and season with more salt if needed. If risotto is very thick, add more stock until it is a desired consistency. It should be loose enough that if you were to tilt the pan it will move (it should not be thick and sticky). Transfer risotto into a large bowl, or onto individual plates. Top with remaining asparagus pancetta mixture. Garnish with additional basil leaves and parmesan (optional). Serve hot!