In the great tradition of peasant food, this is how you can make something wonderfully tasty out of practically nothing—just a few tiny pieces of pancetta and a few shreds of vegetables.
Heat the chicken stock to boiling in a saucepan, then reduce the heat and hold at a simmer.
Heat the butter and oil in a wide heavy saucepan over low heat. Add the onions and cook until translucent, about 5 minutes. Add the rice and cook, stirring to coat with butter, until opaque, about 3 minutes.
© 1998 Joyce Goldstein. All rights reserved.