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1
Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits.
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2
Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan.
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3
Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata.
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4
Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat.
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5
Cook, stirring, as the butter melts and the fat starts to render.
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6
When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so.
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7
Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
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8
Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated.
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9
Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso).
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10
Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors.
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11
Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes.
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12
Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so.
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13
If the dish is thickening more than you like, lower the heat and cover the pan completely.
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14
If it seems too thin, remove the cover and cook at a faster boil.
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15
When the rice and lentils are fully cooked, turn off the heat.
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16
Stir in the scallions and grated cheese.
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17
Serve in warm bowls, passing more cheese at the table.
