Tomato, Pancetta & Caramelized Onion Risotto

For the Caramelized Onions
Add one stick of unsalted butter to a cast iron Dutch oven or large pot
Melt over medium heat, then add one julienned white onion
Stir for five minutes, then season with pepper and salt
Reduce the heat to medium-low and continue stirring for 15 minutes
Add the chicken broth and Worcestershire sauce to deglaze the pot
Continue stirring for 15 minutes
Once the onions are a dark golden brown, remove from the pot and allow to cool

For the Pancetta
Add the diced pancetta to the pot and cook over medium heat for five minutes
After five minutes, the pancetta should be slightly crispy. Remove from the pot and place on a paper towel lined plate to cool.

For the Tomato Sauce
Season the chopped heirloom tomatoes with salt and pepper, then allow to sit for five minutes
Add the olive oil and shallot to the pot over medium heat
Cook for two minutes before adding the diced garlic and cooking for another minute
Then, add the heirloom tomatoes with the white wine
Allow the vegetables to cook down for two to three minutes
Stir in the tomato paste and basil leaves
Reduce the heat to medium-low and allow to simmer for five minutes
Remove from heat and pour into a food processor
Blend for two minutes until smooth, then pour into a bowl through a strainer
Discard of any tomato skins and set the tomato sauce to the side to cool

For the Risotto
Add the olive oil to the pot and set the heat to medium
Pour in the rice with the white wine and allow the rice to toast for 2-3 minutes
Then, reduce the heat to medium-low and add half a cup of warm chicken broth
Stir continuously so the rice can absorb the liquid
Once all of the liquid has been absorbed by the rice, repeat steps 3-4 for the next 2 1/2 cups of chicken broth
After all 3 cups of chicken broth has been added to the rice and absorbed, pour in the tomato sauce
Stir to combine the tomato sauce with the cooked rice
Finally, add the grated parmesan, cooked pancetta and caramelized onions
Turn off the heat and stir to evenly distribute all of the ingredients
Serve the risotto with fresh parmesan and basil leaves