Start with making the soffritto, a first step for lots of good stuff, a saute of pancetta, onions, garlic, a few flakes of hot pepper, and a tablespoon of olive oil.
These ingredients will be softened up before the arborio rice is added and turned about until coated properly, then add a cup of good white wine until it is absorbed. Lower the heat and add hot stock one cup at a time keeping the rice/arborio type moist, then another and another until the rice is soft but not mushy.
Taste. It needs to be al dente!
At the end, as it rests, fold in a handful of grated Parmigiano cheese.
Now, It is ready to console you and satisfy your hunger. Grill a few prawns for protein, and throw some baby spinach in the bowl for a perfect luncheon meal.
Finish the meal with fresh tangerines and you've just been transported to Sicily.
