3 tablespoons olive oil
1 medium onion, peels & sliced
2-4 ounces pancetta
2 cups arborio rice, or medium grain rice
1 can low sodium chicken broth, combined with 3 cups of water
1/2 cup dry white wine
1/2 cup grated parmesan cheese or grated Asiago, plus extra for passing
Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes.
Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.
Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.
Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.