Risotto with Winter Greens and Pancetta

Directions

In a saucepan over medium-high heat, bring the stock to a simmer. Reduce the heat to low and keep the stock warm.

Meanwhile, in a large essential pan or sauté pan over medium-high heat, cook the pancetta, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Set aside.

Reduce the heat to medium-low, add the shallot to the pan and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Season with salt and pepper. Add the rice and cook, stirring, until the grains are slightly translucent, about 1 minute, then add the wine and cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.

Begin adding the warm stock 1 cup (8 fl. oz./250 ml) at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. When the rice is tender yet still slightly firm to the bite, after about 20 minutes, add the greens, Parmesan, butter and cream and cook, stirring, until the greens are wilted and the risotto is creamy and smooth, about 2 minutes. Stir in the pancetta and lemon zest, and season to taste with salt and pepper.

Divide the risotto between 2 bowls. Garnish with Parmesan shavings and a few grindings of pepper and serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen