Spring Vegetable Risotto With Pancetta And Pecorino Romano

1. 1

   While prepping all of the other ingredients, bring the vegetable stock to boil in a pot. Once it gets going, turn the burner to low and let it sit.

2. 2

   When all the prep is complete, place the pancetta in a cold risotto pan or a deep saute pan and turn the burner on medium heat. Let the pancetta cook slowly until it is nice and crispy - but not burned.

3. 3

   Remove the pancetta from the pan using a slotted spoon and set aside. Save a small amount of the fat rendered from the pancetta in the pan for sauteing the vegetables.

4. 4

   Throw in the onions and cook until translucent. Then add in the mushrooms and saute until tender. Finally, throw in the ramps, season the veggies with a dash of salt, and enjoy the garlic-like scent that is about to take over your kitchen.

5. 5

   After 2-3 minutes, add the Arborio rice to the pan. Give it a good stir or two, combining all of the ingredients and lightly toasting the rice in the process.

6. 6

   Next, pour in the vermouth, stir, and let it simmer until the liquid has almost evaporated.

7. 7

   Next, add 1/2 cup of the warm vegetable stock and stir again until the liquid is almost completely absorbed. Continue to add the stock, 1/2 cup at a time, stirring constantly. In my experience, it usually takes 2 - 2 1/2 minutes for each 1/2 cup of stock.

8. 8

   Once you are finally at the end of the vegetable stock and the rice is tender but still firm to the bite, remove the pan from the heat.

9. 9

   Stir in the Pecorino Romano, a tablespoon of butter and the chiffonade of ramp greens.

10. 10

    Serve the risotto hot, topped with extra Pecorino and the crispy pancetta.

* Per serving · 4 servings · Values may vary.