Italian Pancetta Risotto

This is so creamy and good tasting.
The pancetta lends a nice saltyness and
fresh herbal flavors to this risotto.
Making risotto is not difficult to make
it's just a little time consuming as the
chicken stock must reduce down three times,
as the rice cooks, absorbs and expands.

Ingredients:
1/2 cup cubed pancetta
2 tablespoons olive oil
1 cup aborio rice
6 cups chicken stock
1 tablespoon unsalted butter
chives for garnish
lemon zest for garnish

Directions:
Use a good size soup pot on high heat
to render the fat out of the pancetta.
Add in the olive oil and then the rice.
Stir to coat rice in oil and then add
in 2 cups of chicken broth. Let reduce
down and then add in another 2 cups
of chicken stock to reduce down again
and the add in the remaining 2 cups
chicken broth and let risotto cook
until to desired doneness.
Add in butter and plate with garnishes.