Risotto al Barolo

Ingredients for 4 persons:
150 g pancetta (usually it is not smoked, but if you don’t find it use bacon), diced
1/2 a small onion, finely sliced
300 g rice for risotto (carnaroli, vialone nano, arborio)
60 g butter
40 g extra virgin olive oil
2 glasses Barolo (or another good red wine!, warmed
80 g grated Parmigiano
beef broth or vegetable bouillon (more or less, depending on the rice, 1 litre)
Salt and fresh grinded black pepper

Method:
Sauté the onion



and the pancetta


in the oil, and when they are translucent stir in the rice and sauté, stirring, until the grains have turned translucent, more or less for 5 minutes.
Stir in the warmed wine, a glass at a time,


and cook until it has evaporated at a low/medium heat.
Then add the hot broth, a ladle full at a time.


Continue adding liquid, and when the rice is almost done, season it with a little salt.
Continue cooking the rice till it's al dente. At this moment, the broth must be almost all absorbed by the rice.
Turn off the heat and stir in the butter


and half the grated parmigiano.
If it seems too dry, add a little more hot broth.
Let the risotto rest covered for 2-3 minutes, to absorb the last drops of broth and then it will be ready, perfectly all’onda. It’s a term that means that the risotto is not sticky and not too wet… just perfect!! It must be possible while moving the plate that the risotto “flows” a little… I hope that I have been able to explain it!
Serve it with a sprinkle of parmigiano and fresh grinded black pepper on it!