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1
In a bowl, combine rice and water.
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2
Stir well.
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3
Cover and set aside for at least 3 hours or overnight.
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4
Drain, reserving liquid (see Notes).
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5
In a heavy saucepan with a tight-fitting lid, heat oil over medium heat for 30 seconds.
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6
Add onion and pancetta, if using, and cook, stirring, until onion softens, about 3 minutes.
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7
Add paprika and black pepper and cook, stirring, for 1 minute.
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8
Add wine and cook, stirring, until liquid evaporates, about 5 minutes.
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9
Add stock and reserved soaking liquid and bring to a boil.
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10
Stir in rice and return to a boil.
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11
Reduce heat to low.
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12
Cover and simmer for 35 minutes.
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13
Stir in red pepper.
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14
Simmer, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes.
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15
Remove from heat and stir in Parmesan.
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16
Serve immediately.
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17
Variations
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18
Risotto with Cabbage: Substitute 2 cups (500 mL) thinly shredded cabbage (preferably Savoy) for the roasted red peppers and 1/2 tsp (2 mL) dried thyme leaves for the paprika.
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19
Smoked Cheese Risotto: Omit pancetta, paprika and roasted red peppers.
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20
Add 2 cloves minced garlic, along with the onion.
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21
After the rice is tender (Step 3), stir in 1 cup (250 mL) shredded smoked Gouda or mozzarella until melted, then add Parmesan.
