If you are looking for something a little different to serve with any Italian accompaniment, you may want to try this. Although this is a side dish, you could easily serve it as a main dish by grilling some Italian sausage, slicing them and adding them to the risotto. It is fresh tasting and delicious.
Ingredients:
3½-4 c. tomato juice (heated)
¼ lb. pancetta, diced
2 T. extra virgin olive oil
1 small onion, mined
2 c. arborio rice
1 c. dry red wine
½ c. grated Parmigiano Reggiano or asiago cheese
½ c. minced basil leaves
In a heavy bottomed 2 qt. sauce pan, brown the pancetta until crisp. With a slotted spoon, transfer the pancetta to a dish and set aside.
To the sauce pan, add oil, onion, and cook over medium heat until onions are soft, but not browned. Stir in the rice and coat well in the mixture until well-coated.
Stir in the wine, adding a half cup at a time. Cook, stirring constantly, until the wine has been absorbed.
Add ½ cup of the warm tomato juice to the pan. Cook, stirring until the juice has been absorbed. Continue to add more juice, half cup at a time, to allow the rice to absorb before adding more.
As the rice cooks, it will increase in volume and become creamy. Taste the rice to be sure it is done. It should still be firm but cooked. If not, add more juice or water and allow to cook until rice is creamy.
Before serving, stir in the cheese and basil. Return the pancetta to the pan and stir well. Serve immediately.
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