Red-Wine Risotto with Parmesan - Instructions
In a large saucepan over medium-high heat, bring the chicken broth almost to a boil.
Cover and keep it hot over very low heat.
Place a risotto pan or Dutch oven over medium heat. Add the pancetta and olive oil and
cook, stirring occasionally, until the pancetta is golden brown and crispy, 7 to 8
minutes. With a slotted spoon, remove the pancetta and place on a paper-towel lined
plate and set aside.
In the same pan, add the onion and 1/2 teaspoon of the salt and cook until softened,
stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, about
1 minute. Add the rice and stir constantly for about 3 minutes, until the rice grains
have been toasted (but not browned) and a white dot remains in the center of each rice
kernel. Add the red wine, increase the heat to high and bring to a boil.