Ingredients
1 cup Brown Rice
1/2 Onion, chopped
1 Sweet Potato, chopped (Small)
1 cup White Wine
4 cup Chicken Stock
1/2 cup Romano, grated
1/4 cup Fresh Basil
3 tablespoons Olive Oil
1/4 cup Pancetta, chopped
3 cloves Garlic, chopped
2 pinch Salt, Pepper, Paprika
Preparation
Boil rice in salted water for 17 minutes
Drain rice and set aside
Set pan to medium-high heat and cook pancetta
Remove pancetta from pan and set aside
Add oil if needed, cook onion and garlic in oil until softened and translucent
Add rice and stir until glossy, add more oil if needed
Add salt, pepper, paprika, and sweet potato
Add wine and stir ingredients together, keep stirring until wine bubbles away
Add broth 1/2 - 1 cup at a time, allowing broth to bubble away between additions. Note that once rice is tender and fully cooked more broth is not needed.
Once all broth is incorporated, mix in cheese, basil, and cooked pancetta
Add any toppings/finishing ingredients like shrimp or sausage
Add more salt, pepper, and paprika to taste
