1-Start by heating the olive oil in a pan and cooking the bacon until it’s nearly crisp, then lightly crisp the salami. This step builds a flavorful base, so take your time to get it right.

2-Next, reserve the fat and clean the pan before moving on. Keep the chicken stock hot in a separate pot for easy addition later. Using the reserved fat and butter, sauté the onions until they’re soft, then add the garlic and red pepper flakes for extra aroma.

3-Toast the rice briefly in the pan, then deglaze with white wine and let it evaporate. Gradually add the hot chicken stock in small amounts, stirring until each addition is absorbed; this takes about 15-20 minutes to cook the rice perfectly. After that, cover the pot and let it rest off the heat for 5 minutes to finish.

4-Beat the egg yolks and heavy cream together, then temper them by whisking in some of the hot rice. Stir this mixture back into the risotto off the heat to keep it creamy. Mix in the cooked bacon, salami, cheeses, parsley, white pepper, and salt, adjusting the thickness with extra stock or water if needed.

5-Serve it right away for the best texture and flavor.