comfort & joy.

i had not made risotto before tonight.  strange, yes?  i am not sure why – maybe the emphasis on & demand for constant stirring and the threat of it being ruined if you stop stirring for even a second.  turns out that the stirring was, for me, meditative & just what i needed after a long day.  it also turns out that risotto is much more forgiving than i realized (in case you have to wrestle your kid from a rope swing stop stirring) & can easily be resurrected with another ladle-full of stock.  i built this recipe around the green garlic given to me by a friend but really, there are so many seasonal options once you get the technique – mushrooms & truffle oil in the fall, squash & prosciutto in the winter, summertime risotto with green herbs & lemon…  don’t wait as long as i did – make this sooner than later.

risotto with green garlic, pancetta & egg (serves 4)
4 large eggs
5 – 6 C chicken broth
1 T olive oil
4 oz. pancetta
4 stalks green garlic, trimmed & chopped
2 leeks, thinly sliced (small, white and pale green parts only)
1 C arborio rice
½ C dry white wine
fistful italian parsley, chopped, plus more for garnish
1 T butter
¼ C parmesan cheese, finely grated, plus more for garnish
salt & pepper to taste

to poach eggs:  bring 2″ water in a saucepan to a low simmer.  crack each egg into a cup & gently drop eggs into the simmering water and cook until just set, 4 to 5 minutes.  remove with a slotted spoon to a clean, dry dishtowel.

bring broth to simmer in medium saucepan & keep warm.

heat oil in heavy large saucepan over medium heat.  add pancetta & cook until most of the fat is rendered.  using a slotted spoon, transfer pancetta to paper towels to drain.  do not clean pan.  add green garlic & leeks to drippings in pan & cook until soft, stirring often, about 5 minutes.  add rice to pan & stir about 3 minutes until coated & faintly toasted.  add wine, stirring until absorbed. add one ladle-full warm broth to saucepan & stir until broth is absorbed.  repeat adding broth and stirring until absorbed until rice is tender & looks creamy, stirring almost constantly, about 25 – 30 minutes total.  (risotto should spread, not mound, when spooned into a serving bowl.  add more stock if it needs to loosen up.*)  add pancetta, parsley, butter, and parmesan.  season to taste with salt and freshly ground black pepper.

divide risotto among 4 bowls & top each with a poached egg, parsley, parmesan & a coarse grind of pepper.

*my risotto was loose but tightened up a bit as i shot the photos.