- 1 cup (250 mL) short-grain brown rice
- 1 cup (250 mL) water
- 1 tbsp (15 mL) olive oil
- 1 onion, finely chopped
- 2 tbsp (25 mL) diced pancetta, optional
- ½ tsp (2 mL) sweet or hot paprika
- ¼ tsp (1 mL) freshly ground black pepper
- ½ cup (125 mL) dry white wine or additional stock
- 1½ cups (375 mL) reduced-sodium chicken or vegetable stock
- ¾ cup (175 mL) diced roasted red peppers (about 2)
- 2 tbsp (50 mL) freshly grated Parmesan cheese
- In a bowl, combine rice and water. Stir well. Cover and set aside for at least 3 hours or overnight. Drain, reserving liquid .
- In a heavy saucepan with a tight-fitting lid, heat oil over medium heat for 30 seconds. Add onion and pancetta, if using, and cook, stirring, until onion softens, about 3 minutes. Add paprika and black pepper and cook, stirring, for 1 minute. Add wine and cook, stirring, until liquid evaporates, about 5 minutes. Add stock and reserved soaking liquid and bring to a boil. Stir in rice and return to a boil. Reduce heat to low. Cover and simmer for 35 minutes.
- Stir in red pepper. Simmer, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and stir in Parmesan. Serve immediately.
- Variations
- Risotto with Cabbage: Substitute 2 cups (500 mL) thinly shredded cabbage (preferably Savoy) for the roasted red peppers and ½ tsp (2 mL) dried thyme leaves for the paprika.
- Smoked Cheese Risotto: Omit pancetta, paprika and roasted red peppers. Add 2 cloves minced garlic, along with the onion. After the rice is tender (Step 3), stir in 1 cup (250 mL) shredded smoked Gouda or mozzarella until melted, then add Parmesan.