Watermelon and Pancetta Risotto

  1. In a large pot, bring the stock to a boil, then switch off heat.
  2. Stock will stay warm until needed.
  3. Cook the pancetta over low-to-medium heat, stirring, until browned, 10 to 15 minutes.
  4. Reserve with fat.
  5. Heat four tablespoons of the butter in a large heavy-bottomed pot.
  6. Add the onions, and over medium-heat saute until softened but not browned.
  7. Add the rice, and saute, stirring, until the rice is coated with the oil and becomes translucent.
  8. Pour in enough wine to cover rice and cook, stirring, until the wine reduces by about two-thirds, about 3 to 5 minutes.
  9. Once the wine is absorbed, add stock, beginning with one cup or enough to cover rice.
  10. Stir the simmering broth, more or less constantly as the stock is absorbed.
  11. Pausing briefly is fine as long as the rice on the bottom does not begin to burn.
  12. When the top layer of rice is exposed, add more broth.
  13. I usually add by the cup, although others prefer more frequent additions of smaller amounts.
  14. With the second addition of broth, season the rice with salt and pepper, so that it can be absorbed throughout the cooking.
  15. Taste periodically and add salt if necessary.
  16. After about 20 minutes or so, most of the broth will most likely be gone.
  17. With the last addition, add cheese and the remaining butter.
  18. The rice should be turning creamy but the individual kernels should retain their integrity and be firm in the center.
  19. Taste to be sure.
  20. Stir in the pancetta with its fat, the watermelon and the mint.
  21. Remove from heat, blend it well, and allow it to sit for a couple of minutes before serving.

chicken stock, pancetta, butter, onion, arborio rice, white wine, salt, cubed watermelon, mint

Taken from cooking.nytimes.com/recipes/1015700 (may not work)

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