Parmesan Risotto

Parmesan Risotto
about 1/4 pound Pancetta (optional)
3 ½ cups chicken broth4 tablespoons (1/2 stick) unsalted butter
1 medium onion , minced2 cups Arborio rice (or Carnaroli)
1 cup dry white wine
2 ounces fresh grated Parmesan cheese (about 1 cup)
2 tablespoons minced fresh parsley leavesInstructions

1. Cut pancetta into chunks. In a saute pan, saute pancetta until browned and remove from pan. Add the butter, onion, and 1/2 teaspoon salt, and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.

2. Add the wine and cook, stirring frequently and scraping up any browned bits, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of the warm broth and simmer over medium-low heat, stirring infrequently (about every 3 minutes), until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.

3. Continue to cook, stirring frequently and adding more broth, 1/2 cup at a time, every 3 to 4 minutes as needed to keep the pan bottom from drying out, until the grains of rice are cooked through but still somewhat firm in the center, 8 to 10 minutes. Off the heat, stir in the Parmesan cheese and parsley, season with salt and pepper to taste, and cover until ready to serve.

4. Add additional warm broth as needed to loosen the risotto.