Ingredients
3½cupschicken stock
8ozpancetta,diced
½small onion,minced
3garlic cloves,minced
1½cupsarborio rice,uncooked
½cupwhite wine
½cupParmesan cheese,shredded, plus more for sprinkling
2tbspsalted butter
4large egg yolks
salt,to taste
fresh parsley,minced, for garnish
Preparation
In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.
Set an Instant Pot to Saute, then add the diced pancetta. Cook the pancetta, stirring occasionally, for 5 minutes until the fat has rendered and it begins to crisp. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
Add the onion and garlic to the rendered fat, then cook for 1 minute, or until fragrant. Add the rice to the pot, then stir until well combined, toasting the rice for 2 to 3 minutes.
Add the wine to the pot to deglaze, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock, then stir until well combined.
Cook at high pressure for 5 minutes. Once done, quick-release the pressure.
Remove the cover, then stir in the Parmesan, butter, and pancetta until smooth and creamy. Quickly stir in the egg yolk, one at a time, and season with salt to taste.
Serve warm, sprinkled with Parmesan and garnished with minced fresh parsley, and enjoy!
