Risotto alla Parmigiano is essentially the foundation for all Risotto recipes; omit the pancetta and add meat or shellfish, a vegetable, fungi, or my favorite, Tartufi, Truffles! Risotto, in my opinion, is best when Arborio or Carnaroli rice is used. These varieties are widely available. Have fun and create your Risotto recipe! With this specific recipe, I enjoy serving a bottle of Poggio Grande Tagete.
See ingredients, directions and pairings.
2 cups Arborio or Carnaroli Rice
6 cups Vegetable or Chicken Broth
1/2 cup White or Yellow Onion, finely chopped
1 cup White Wine
1/4 pound Pancetta, cubed
2 tablespoons EVOO
2 tablespoons Salted Grass-Fed Butter
1/2 cup Parmesan Cheese, grated
Sea Salt and Pepper, to taste