Starting from a cold pan, heat the pancetta in the olive oil until it has crisped up significantly and rendered down much of its fat, about 5 minutes. Remove with a slotted spoon and set aside for later.

Add your rice into a deep pot, alongside your water and cook on a med/high heat for 10-15 minutes always stirring the water until it has reduced down.

In a small bowl, whisk together the egg yolk, 3tbsp of cream, and black pepper, and half of the parmesan cheese. Add a little splash of cold water to loosen it and set to the side.

In a pre-heated oven on a baking tray add your breadcrumbs and the last of the parmesan. Oven bake for 10 mins @170c gas mark 5 until golden brown.

To finish the risotto, add in your cooked pancetta, egg yolk mix and finish with 100ml of heavy cream. Top with a dollop of crème fraiche, then sprinkle on your breadcrumbs. Serve in the Stroodles edible bowl to be enjoyed as a multi-bite experience together with the bowl.