Risotto pancetta, cipolle e vino rosso

Posts: 80
Comments: 214
Trackbacks: 0

<< Debug Zones Blues | Home | Windows Embedded Seminars in Rome >>

Risotto pancetta, cipolle e vino rosso

Italian cooking is known for its pasta recipes, but in the part of Italy where I live (north-west) many recipes use rice instead of pasta.
This is a simple but tasty way to prepare it. It's a traditional recipe that use simple and cheap ingredients to add taste to rice.
Ingredients (for 4 people):

- 360g rice (the kind of rice I like more for this kind of risotto is "carnaroli")
- one large onion
- 300g sweet beacon (not smoked is better)
- two glasses of red wine (the best thing is to use the same wine you'll drink during the meal)
- 3lt vegetable broth
- grated parmigiano reggiano (parmesan) cheese
- olive oil, pepper.

Cut the onion in small pieces and put it inside a pot with a spoon of olive oil (many people prefer to use butter for risotto, try both kinds and tell me which one you like more) and let it fry.
Add the beacon cut in small pieces and cook it until it became transparent.
In the meantime, in another pot, heat the vegetable broth.
Add the rice and let it toast for one minute with bacon and onions.
Then add the wine and let it evaporate.
Now add some broth (don't cover the rice with water, just add a glass or two of broth to let it cook without sticking to the pot) and start to turn the mixture with a wood spoon (you can use also a plastic spoon... but wood sound more "traditional" for this recipe). Keep adding broth a glass a time until the rice is well cooked (10-15 minutes).
Remove the pot from the fire and add the grated parmesan (a spoon or two for each person) and mix the rice until the cheese melts.
Serve it hot and enjoy.