Amatriciana Risotto

Directions

1. Add chicken stock to a small saucepan. Bring to a boil over medium-high heat; reduce heat to maintain a gentle simmer.

2. Heat stock pot over medium low heat. Add bacon and cook, stirring occasionally, until bacon is crispy and fat is rendered.

3. Remove bacon, leaving fat in the pan, and set aside. Add diced onion. Sauté in bacon fat for 3-5 minutes. Add crushed tomatoes and cook another 3-5 minutes.

4. Increase heat to medium. Add rice and 2-3 ladles of chicken stock. Stir to allow rice to absorb the stock. Continue adding 2-3 ladles of stock once the liquid has been almost completely absorbed, stirring constantly, until rice is al dente.

5. Serve in large bowls topped with reserved bacon and freshly grated Pecorino Romano.