Creamy Risotto With Pancetta, Crisp Sage, And Walnuts

1. 1

   Heat the oven to 400-degrees. Spread the walnuts evenly on a baking sheet. Toast the walnuts for about 10 minutes, until fragrant. Check on them around 5 minutes to be sure they don't burn. Meanwhile, combine the chicken stock and 2 cups of water together in a small sauce pot on a back burner and bring to a simmer over low heat.

2. 2

   In a large skillet, heat the pancetta over medium heat. Cook until fat has rendered and pancetta is browned and slightly crisp on the outside, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel. Add the sage leaves to the fat remaining in the pan and allow to crisp, another 5 minutes. Remove the sage and transfer to a cutting board.

3. 3

   Chop the leek and shallot. Add them to whatever pancetta fat remains in the skillet. Add 1 Tablespoon olive oil to further grease the pan, if needed. Cook until the vegetables are soft, but not fully browned, about another 10 minutes.

4. 4

   Add the Arborio rice to the skillet and cook the grains until the edges start to turn translucent, 2-3 minutes. Add the white wine and stir until it is absorbed. After the wine is absorbed, add 1/2 cup of the simmering chicken stock to the rice. Stir slowly, allowing the rice to absorb the liquid. Cook the risotto over medium heat until creamy; continue adding stock by the 1/2-cup periodically as the liquid absorbs. Cooking the risotto will require about 30 minutes and 4 cups of stock. Add more water to the sauce pot containing the chicken stock if more liquid is needed.

5. 5

   When the risotto is fully cooked, chop the crisped sage, then add it to the skillet along with the pancetta, toasted walnuts, and Parmesean cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

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