For ➍-➏400 g short grained rice
150 g drained boiled (or canned) lentils
½ medium onion, minced
1 clove garlic, chopped
200 g pancetta, diced
50 g unsalted butter
1 tbs olive oil
10 cl full bodied dry red wine, warmed
25 cl simmering broth
salt & pepper to taste
100 g freshly grated Parmigiano
Sauté the onion and the garlic in half the butter and the olive oil, in a saucepan. As soon as the garlic begins to color, remove and discard it, and then add the pancetta to the pan and continue to cook, stirring. After a couple of m, add the rice; cook for another 3-4 m, stirring, and then add the wine. When it has evaporated begin adding the broth, a ladle at a time, and cook, stirring.
After about 8 m add the cooked lentils to the rice and continue cooking, adding broth as it is absorbed, until the rice reaches the al dente stage. Check seasoning, stir the remaining butter into the risotto, and let it rest covered for 1 m.
Serve, dusted with grated cheese and freshly ground pepper, and more cheese for those who want it.
Read the risotto tip.
