Tomato and Wine Risotto

Name: Tomato and Wine Risotto
Ingredients: 4 tablespoons olive oil, divided; 14 lb pancetta, diced; 1 red onion, minced; 1 12 cups arborio rice or 1 12 cups carnaroli rice; 2 cups dry red wine (such as a Primitivo); 1 pinch salt; 1 pinch black pepper; 4 -5 cups tomato juice, heated; 12 cup grated asiago cheese; 14 cup minced basil leaves

10 ingredients

13 steps

Ingredients

4 tablespoons olive oil, divided
14 lb pancetta, diced
1 red onion, minced
1 12 cups arborio rice or 1 12 cups carnaroli rice
2 cups dry red wine (such as a Primitivo)
1 pinch salt
1 pinch black pepper
4 -5 cups tomato juice, heated
12 cup grated asiago cheese
14 cup minced basil leaves

Directions

1

Heat 1 tbsp oil over medium-high heat.
2

Add pancetta and cook until crispy.
3

Remove pancetta with a slotted spoon, reserving fat.
4

Add 3 tbsp oil to pan.
5

Add onion and sweat until limp.
6

Add rice and stir until well coated and rice is opaque.
7

Add wine and stir constantly until the liquid is nearly fully absorbed.
8

Add tomato juice, 1 cup at a time, stirring constantly.
9

When the liquid is nearly fully absorbed, add the next cup.
10

Continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy.
11

Add Asiago cheese and basil.
12

Stir well and serve.
13

Garnish with pancetta, a few shavings of Asiago and a small sprig of basil.