1-First, prepare all ingredients by dicing the onions, mincing the garlic, and cutting the bacon and Genoa salami into small pieces.

2-Heat the 3 cups of chicken stock in a separate pot and keep it warm, which is essential for the risotto’s creamy texture.

3-In a large pan, heat the 1 tablespoon of extra-virgin olive oil and sauté the diced bacon and Genoa salami over medium heat until crispy; remove and set aside.

4-Add the 2 tablespoons of butter, 1 cup diced onions, 1 tablespoon minced garlic, and a pinch of red pepper flakes to the pan, cooking until the onions are translucent and aromatic.

5-Stir in the 1 cup of Arborio rice, coating it with the mixture, then add the 1/4 cup white wine and cook until it’s fully absorbed.

6-Gradually add the warm chicken stock, one ladle at a time, stirring continuously until each addition is absorbed, and continue for 15-20 minutes until the rice is creamy and al dente.

7-Remove from heat, then temper the mixture of 2 egg yolks and 2 tablespoons heavy cream with a bit of the hot risotto before stirring it back in to create a smooth sauce.

8-Finally, fold in the cooked bacon and salami, 1/2 cup grated Parmesan cheese, 1/2 cup grated Romano cheese, 2 tablespoons chopped Italian flat leaf parsley, 1/2 teaspoon white pepper, and salt to taste. Serve immediately, and if it thickens, loosen with extra stock or water.