1. Heat 1 tbsp oil over medium-high heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon, reserving fat. 2. Add 3 tbsp oil to pan. Add onion and sweat until limp. Add rice and stir until well coated and rice is opaque. 3. Add wine and stir constantly until the liquid is nearly fully absorbed. 4. Add tomato juice, 1 cup at a time, stirring constantly. When the liquid is nearly fully absorbed, add the next cup. Continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy. 5. Add Asiago cheese and basil. Stir well and serve. Garnish with pancetta, a few shavings of Asiago and a small sprig of basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
