Added by SonomaEddie | Sat 19 Feb 2011 @ 22:23
This is based on a recipe by Marcella Hazan from her book The Essentials of Classic Italian Cooking. I have made a few alternations including the addition of chard.
3 tablespoons butter
2 tablespoons olive oil
1 small onion chopped
1/3 cup pancetta chopped
1 stalk celery chopped
1 large carrot chopped
1/2 pound lentils
14 oz can tomatoes chopped with their juices
5 1/2 cups beef broth
bunch of swiss chard
1/2 cup arborio rice
1/3 cup grated parmagiano reggiano
s&p to taste
Put 1 tablespoon butter, olive oil, onion and pancetta in soup pot and cook on medium until union turns golden.
Add celery and carrot and cook, stirring for 6-7y min.
Add tomatoes and turn heat up a bit and cook for 20 min longer.
Add lentils and stir well to coat.
Add 4 cups of broth and chard and simmer with cover on partially ajar adding broth or water as needed if too much is being absorbed until tender about 45 minutes.
Add the remaining 1 1/2 cups broth and rice and cook stirring until rice is tender (about 20 minutes) adding more broth or water as necessary.
Turn off heat and stir in remaining butter and cheese. Add salt (if needed) and pepper to taste