Ingredients
- 4 cups low-sodium chicken broth
- 1 1/2 cups water
- 4 ounces pancetta, cut into 1/4-inch cubes
- olive oil, as needed
- 1 large shallot, minced
- 1/2 teaspoon kosher salt, plus more if needed
- 2 cups carnaroli or arborio rice
- 1/2 cup white wine
- 1/2 pound pencil-thin asparagus, trimmed, cut into 3/4- to 1-inch pieces (see Cook's Note on asparagus thicknesses)
- 2 tablespoons unsalted butter
- 1 large egg yolk
- 1/3 cup grated Parmesan, plus more for serving
- freshly ground black pepper
- lemon zest, for serving (optional)
Directions for risotto
Combine the chicken broth and water in a medium saucepan and bring to a simmer over medium heat.
Put the pancetta in a large, heavy-bottomed, high-sided skillet or Dutch oven and turn the heat to medium-high. Cook, stirring, until the fat renders and the cubes are crisp, about 6 minutes, lowering the heat a bit if they start to burn. Remove with a slotted spoon to paper towels. If the pancetta didn’t render much fat, add enough olive oil so there’s a total of 2 or 3 tablespoons of fat in the pan.
Stir in the shallots and cook until softened, about 30 seconds (the fat is pretty hot). Add the rice and 1/4 teaspoon of the salt and stir to coat and absorb any fat, about 30 seconds. Pour in the wine and let it bubble away, about 1 minute. Ladle in some broth, about one cup at a time, stirring constantly until the liquid is absorbed before adding more. When the rice is mostly cooked through, after about 15 minutes — there will still be firmness in the center of the rice kernel — add the asparagus and stir to incorporate.
Continue adding broth in the manner above until the rice is tender yet firm to the bite, about 20 more minutes. The rice will be moist but not runny, and you may not use all the broth. Add the remaining 1/4 teaspoon of salt and stir. Turn off the heat. Stir in the butter to melt. Stir in the cheese, and then the yolk to coat (the residual heat will cook the yolk), then the pancetta. Stir in as much black pepper as you’d like and test for additional salt. Grate a little lemon zest to brighten things up, if desired. Serve immediately, passing more cheese at the table.
suggested Wine : Vermentino 