When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination.
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion, peeled and diced
- 1 1/2 pounds plum tomatoes, peeled, seeded, and chopped
- 2 - 4 ounces pancetta, country ham, proscuitto, or other flavorful cured meat, minced
- 2 cups Arborio rice, or medium grain rice
- Table salt
- 1 can low-sodium chicken broth, combined with 3 cups water
- 3 cups water
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, or grated Asiago, plus extra for passing
- 1/3 cup fresh basil leaf, shredded
1. Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occasionally, until onions soften, 3 to 5 minutes. Add tomatoes, cover and cook over medium heat until tomatoes start to look like a thin sauce, about 10 minutes.
2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.
3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.
4. Stir in cheese. Serve on a wide platter or individual plates, garnish with basil, and pass additional cheese separately.
*From Cooks Illustrated
