1-First, gather and prepare all your ingredients, like dicing the onions and garlic and measuring out the Arborio rice and chicken stock. This step sets you up for success and keeps things organized in the kitchen. Heat the extra-virgin olive oil in a large pan over medium heat to begin.

2-Next, add the diced bacon and Genoa salami to the pan, cooking until they turn crispy and release their flavors. This builds a savory base that makes the risotto special. Stir in the diced onions and minced garlic, along with a pinch of red pepper flakes, and cook until the onions soften and everything smells wonderful.

3-Then, add the Arborio rice to the pan and stir for about 2 minutes to lightly toast it, which brings out a nice nutty taste. Pour in the white wine and let it absorb, adding depth to the flavors. Begin adding the chicken stock one ladle at a time, stirring until each addition is absorbed before adding more; this takes around 18 minutes and creates the creamy consistency.

4-Once the rice is al dente, remove the pan from the heat. In a separate bowl, mix the egg yolks, heavy cream, grated Parmesan and Romano cheeses, and white pepper. Quickly stir this mixture into the rice to make a silky sauce, ensuring it coats everything evenly. Finally, add the chopped Italian flat leaf parsley and adjust salt as needed before serving.