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