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