Celery Apple Risotto With Crispy Pancetta Recipe

In a small saucepan, gently warm the chicken broth over medium heat; keep it at a bare simmer. Meanwhile, in a large saucepot, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat.

Add the diced onion, celery, and two of the diced apples, along with the lemon juice. Sauté for 5 to 10 minutes, stirring occasionally, until the onions and celery soften and turn translucent. Stir in the minced garlic and cook for another minute, until fragrant.

Add the Arborio rice to the large saucepot and stir it well until each grain is coated in the butter and oil. Begin adding the warm chicken broth, about 1/2 to 1 cup at a time, stirring constantly. Wait until each addition of broth is almost fully absorbed before adding the next, scraping the bottom of the pot to prevent sticking.

Continue this process for 25 to 30 minutes total. The risotto is ready when the rice is just past al dente, still creamy but with a slight bite, and no longer absorbing liquid. Remove the pot from the heat and stir in the 1/8 cup Parmesan Reggiano cheese and the remaining 1/2 tablespoon butter.

Stir in the remaining finely diced apple until thoroughly combined.