Risotto is a laborious dish to make. It takes constant stirring and patience for the rice to slowly cook. This risotto with pancetta and sage, however, is well worth the effort!
Pancetta is a kind of pork belly that has been cured in salt and other spices. It is commonly referred to as Italian bacon. I bought four slices of pancetta from the deli. It is generally sold rolled, but it can easily be unrolled and cut into cubes. It is important to start the pancetta in a cold pan so that the fat can render slowly.
The sage in this risotto enhances the flavor of the pork and compliments the rice. It adds a warmness to the dish without overpowering the other flavors.