The combination of rice and lentils works very well, and both are a perfect foil for pancetta. In short, winter comfort food. To serve 4-6 you'll need:
Prep Time: 4 hours, 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 cups (400 g) short grained rice
- 1/3 pound (150 g, or 3/4 cup, drained) boiled lentils -- canned will be fine
- 1/2 a medium onion, minced
- 1 clove garlic, chopped
- 1/2 pound (200 g) pancetta, diced
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 1/2 cup full bodied dry red wine, warmed
- 1 quart simmering broth (unsalted canned broth or bullion will be fine)
- Salt and pepper to taste
- 1 cup freshly grated Parmigiano
Preparation:
Sauté the onion and the garlic in half the butter and the olive oil, in a saucepan. As soon as the garlic begins to color, remove and discard it, and then add the pancetta to the pan and continue to cook, stirring things about. After a couple of minutes, add the rice; cook for another 3-4 minutes, stirring, and then add the wine. When it has evaporated begin adding the broth, a ladle at a time, and cook, stirring. After about 8 minutes add the cooked lentils to the rice and continue cooking, adding broth as it is absorbed, until the rice reaches the al dente stage. Check seasoning, stir the remaining butter into the risotto, and let it rest covered for a minute. Serve, dusted with grated cheese and freshly ground pepper, and more cheese for those who want it.
