Risotto with Red Wine Sauce
Ingredients
- 1/2 lb pancetta diced
- 1/2 sweet yellow onion diced
- 2 celery sticks finely chopped
- 1 carrot finely chopped
- 2 tablespoons Italian parsley minced
- 2 cups Arborio rice
- 1 1/2 cups of full-bodied red wine
- 3-4 cups chicken broth
- 3 handfuls fresh grated Parmesan cheese
- 1/4 stick butter
- 2 tablespoons olive oil
- Salt & pepper
Instructions
In pre-heated pan on high heat, add olive oil. Then add pancetta and cook until lightly browned (about 3-5 minutes). Then add the onion, carrots, and celery. Cook until vegetables softened (about 4-5 minutes). Stir in the Arborio rice. Stir constantly until rice toasts. When rice is properly toasted you will notice a golden brown spot start to form in each rice kernel. This will take at least 10 minutes. Add wine and cook until reduced in half (about 8-10 minutes) while continuing to gently stir the rice. Ladle in enough chicken broth to barely cover the rice. Cover and cook for 20-30 minutes, stirring occasionally. Keep adding more broth until rice is firm but ready to eat. A proper al dente rice is when it is firm with a slight crunch at the core. Uncover and mix in butter, parsley, grated parmesan cheese, salt and pepper. Turn off heat and let sit for 3-5 minutes before serving.
