1-First, heat the extra-virgin olive oil in a pan over medium heat and cook the diced bacon and sliced Genoa salami until they’re crisp, which adds that sweet and salty element. This step infuses the oil with smoky flavors, setting the base for your risotto. Next, sauté the diced onions, minced garlic, and a pinch of red pepper flakes until the onions soften and everything smells amazing.

2-Then, add the Arborio rice and stir it around to coat it with the flavorful oil, toasting it for a minute or two. Pour in the white wine and let it absorb before gradually adding the hot chicken stock in half-cup increments, stirring frequently until each addition is absorbed this usually takes 15-20 minutes to get the rice just right. After the rice is al dente, remove the pan from the heat and let it rest briefly.

3-Now, temper the egg yolks and heavy cream by mixing them together, then stir this into the risotto off the heat to create that signature creaminess without scrambling the eggs. Finally, fold in the cooked bacon, salami, grated Parmesan and Romano cheeses, chopped parsley, and white pepper, adding salt only if needed. If the mixture seems too thick, loosen it with a bit more stock or water for the perfect consistency. For more baking inspiration, try this banana bread coffee cake recipe that’s a hit for breakfast or dessert.