Ingredients

• 4 Tablespoons butter, divided

• 1/3 cup onion, finely diced

• 2 Tablespoons celery, grated or minced

• 2 Tablespoons carrot, grated or minced

• 2 cloves garlic, grated or minced

• 2 ounces pancetta, chopped

• 1 ½ cups Arborio rice

• 3 1/4 cups chicken or vegetable stock, lightly salted and warmed

• 2 Tablespoons fresh sage, minced

• 1/2 teaspoon black pepper

• 1/2 cup Parmesan cheese, grated

• 2 Tablespoons fresh parsley, minced

Instructions

Preheat and Prepare

Heat the Wolf Convection Steam Oven on Convection Broil at 375°F. Place three Tablespoons of butter on the solid tray and set it on rack position two for one minute.

Cook Vegetables and Pancetta

Open the oven and carefully add the onion, celery, carrot, garlic, and pancetta to the melted butter. Stir to coat the vegetables, then close the oven and cook for one to two minutes more, just until the vegetables have softened. Turn the oven off and allow it to cool briefly. Open the door and stir the rice into the vegetables, then leave the door open for a few minutes longer to cool further.

Add Stock and Cook Rice

Carefully add two and three-quarter cups of stock to the rice and stir to combine. Close the door, set the oven to Steam at 210°F, and cook for twenty minutes. Open the door carefully and stir the rice gently, then close the door and continue cooking for nine to twelve minutes more, or until the rice is al dente and most of the liquid has been absorbed.

Finish and Serve

When the rice is done, turn the oven off. Stir in the remaining one Tablespoon of butter along with the sage and black pepper to taste. If the rice seems too dry, stir in a bit of additional stock as needed. Let the rice stand for one to two minutes before carefully transferring it to a serving bowl. Garnish with Parmesan cheese and parsley before serving.