Brussels Sprouts Risotto with Pancetta

Prepare vegetable stock and keep hot.
In a medium casserole, sauté chopped shallots in olive oil. Add rice, toast it lightly, and deglaze with white wine.

Begin adding hot stock one ladle at a time, stirring constantly.
Separately, sauté pancetta until crispy. Drain on paper towel and reserve fat.

Clean Brussels sprouts: separate petals and halve the hearts. Add the hearts into the risotto as it cooks.
Blanch the petals in stock, then sauté in olive oil for garnish.

Once risotto reaches al dente, stir in pancetta fat and grated Parmesan. Plate with petals and crispy pancetta on top.