It’s no secret that we are big fans of the pork products here at Chez Dietschyblossom, so when we saw Melissa’s absolutely mouthwatering photo of Derrick’s take on Craft’s bacon and egg risotto, there was no doubt in my mind I’d try my own spin soon.

I used pancetta instead of bacon because that was what we had on hand. I diced up six thick slices, rendered them down, set the crispy bits aside on a paper towel and used the fat (mixed with a bit of Parmigiano Reggiano butter) to saute my diced onion and to begin to cook the rice. I used 1/2 cup of white vermouth and some of our homemade chicken stock for the liquid components, and stirred in the cooked pancetta with the last addition of stock. I finished the risotto with a little bit of grated parm, a dollop of crème fraiche and a bit more butter, then spooned it into our bowls and topped each serving with a poached egg yolk and some chopped chives.

Though I over-poached the yolks just a bit, I will say that this was a pretty darned awesome dish – rich, creamy, and luxurious, with a nice bit of sweetness from the pancetta. Mike brought home a bottle of Schloss Koblenz Trittenheimer Altarchen Kabinett Riesling to drink with dinner, and while the it was a bit sweet for my taste on its own, it was a wonderful match with the risotto, the richness of the dish bringing out the bright citrusy notes in the wine.