Adapted from Gourmet Cookbook
3 cups water
2 cups chicken broth
4 oz thinly sliced pancetta, chopped
1 small finely chopped onion
1 tbsp unsalted butter
1/2 tsp dried rosemary, crumbled
1/2 tsp ground sage
1.5 cups arborio rice
1 cup dry red wine
1/2 cup shredded parmesan
Bring the water and broth to a simmer, cover, and keep at a low simmer.
Cook the pancetta over medium-low in a heavy stockpot until the fat is melted and the pancetta starts to crisp. Add the butter, onion, rosemary, sage, salt, and pepper and stir while cooking for about 3 minutes to soften the onion. Add the rice and cook for 1 minute. Add 1/2 cup of the wine and stir constantly until it’s absorbed, then add another 1/2 cup and continue stirring until that 1/2 cup is absorbed. Add 1 cup of the stock and simmer until it’s absorbed. While you’re still stirring, add the stock about 1/2 cup at a time, letting it get absorbed each time. Continue until the rice is tender and creamy looking (whether there is stock left over or not), about 25 minutes.
Stir in the parmesan and scoop a giant helping for yourself before your husband gets to it.