Lemon & Asparagus Risotto with Crispy Pancetta

• 320 g Arborio Rice by Goya
• 350 g Green Asparagus, trimmed, cut into short lengths
• 100 g Pancetta, Raw, diced
• 2 medium Shallots
• 2 clove Garlic
• 120 g White Wine
• 1000 g Chicken Stock by Ahold
• 3 tbsp Butter
• 60 g Parmesan Cheese
• 1 Lemon, zest and juice
• 1 tbsp Olive Oil

Steps

1. Prep everything before the heat goes on: finely dice the shallots, mince the garlic, snap the woody ends off the asparagus and cut the spears into short lengths, grate the parmesan, and zest and juice the lemon. Keep the stock warm in a saucepan over low heat.
2. In a wide pan over medium heat, fry the pancetta until crisp and golden, about 4–5 minutes. Lift it out with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add the olive oil and soften the shallots in the pancetta fat for 3–4 minutes until translucent, then stir in the garlic for 30 seconds until fragrant.
4. Add the rice and stir for 2 minutes until the grains turn glossy and translucent at the edges — toasting the starch gives the risotto its bite.
5. Pour in the white wine and stir until almost fully absorbed, about 1 minute.
6. Add the warm stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next. After about 12 minutes, stir in the asparagus and continue until the rice is creamy but still al dente, around 18 minutes in total.
7. Off the heat, beat in the cold butter, parmesan and lemon zest with a squeeze of the juice until glossy and loose. Season to taste, rest for 1 minute, then serve topped with the crispy pancetta.