Savoy Cabbage and Pancetta Risotto

Method

1. Toast the rice in a drizzle of extra virgin olive oil over high heat until it crackles, then set aside.
2. In the same pan, sauté the pancetta cubes in a drizzle of extra virgin olive oil.
3. After a few minutes, add the onion and cook until golden.
4. Add the thinly sliced savoy cabbage, heat through, then add a ladle of broth. Cook until the cabbage is wilted and the mixture is fairly dry, about 10 minutes.
5. Add the toasted rice, stir to combine and let it heat up, then add 3-4 ladles of boiling broth. Continue cooking, adding more hot broth a little at a time, stirring often. Season with salt and pepper. Cook until the rice is creamy but not too liquid or too firm.
6. Remove from heat, add grated Parmesan cheese, and stir vigorously (mantecatura). Then add a drizzle of extra virgin olive oil and continue mantecatura until creamy.
7. Plate and serve.