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THE Lentils and Risotto

By mike

Ingredients

  • 2 ounces pancetta or bacon, cut in pieces
  • 1 cup onion, cut in 1-inch chunks
  • 1 cup carrot, cut in 1-inch chunks
  • 1 cup celery, cut in 1-inch chunks
  • 6 leaves fresh sage leaves
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • ½ cup dry white wine
  • 10 cups hot water
  • 1 tablespoon kosher salt
  • 1½ cups lentils, rinsed and picked over
  • 1½ cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
  • 1 cup scallions, chopped
  • ½ cup Grana Padano or Parmigiano-Reggiano, grated, plus more for serving

Instructions

  1. Put the pancetta or bacon in a food processor and pulse several times to chop it into small bits. Transfer it to a heavy-bottomed 5- to 6-quart saucepan or soup pot. Add the onion, carrot, celery, and sage to the food processor and mince them together into a fine-textured pestata.
  2. Add the butter and olive oil to the saucepan with the pancetta and set over medium-high heat. Cook, stirring, as the butter melts and the fat renders. When the pancetta is sizzling, add the vegetable pestata. Cook, stirring, until it has dried and begins to stick, about 4 minutes. Clear a spot on the bottom of the pan, add the tomato paste, and toast it for 1 minute; then stir it into the pestata.
  3. Raise the heat, add the white wine, and cook, stirring, until it has almost completely evaporated. Add 8 cups of the hot water and the salt, stir well, and bring to a boil. For a soupier consistency, use all 10 cups of water. Cover, reduce the heat slightly to maintain a moderate boil, and cook for about 20 minutes to develop the flavors.
  4. Stir in the lentils, return to a gentle boil, and cook partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook with the cover ajar until the rice is al dente, about 13 minutes. If the dish becomes too thick, lower the heat and cover completely; if it is too thin, uncover and boil more briskly.
  5. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese. Serve in warm bowls with additional cheese at the table.