Zucchini and Pancetta Risotto


chop zucchini in thin bite sized pieces

mince the garlic

finely chop the onion

chop the thyme leaves

heat a large skillet over high, add pancetta, cook until crispy

remove from skillet

discard excess  grease,  leaving 2 tbsp in the skillet

add zucchini, cook for 5 minutes

add black pepper, 1/3 minced garlic and 1/2 chopped thyme, cook for 2 minutes

remove zucchini from skillet, combine with pancetta

add garlic, onion and thyme, cook for 2 minutes

add rice, cook for 1 minute

add white wine, cook for 1 minute

add broth, 1/2 cup at a time

cook, while stirring often, ad broth as each addition is absorbed

meanwhile, boil eggs for 6 minutes

when ready, stir in Parmesan

stir in mascarpone

add half of the zucchini-pancetta  mixture, keep the rest for topping

finish off with black pepper, let stand for 2 minutes, plate and serve!