1 cup short-grain brown rice
1 cup water
1 tbsp olive oil
1 onion, finely chopped
2 tbsp diced pancetta, optional
1/2 tsp sweet or hot paprika
1/4 tsp freshly ground black pepper
1/2 cup dry white wine or additional stock
1.5 cups reduced-sodium chicken or vegetable stock
3/4 cup diced roasted red peppers (about 2)
2 tbsp freshly grated Parmesan cheese
1. In a bowl, combine rice and water. Stir well. Cover and set aside for at least 3 hours or overnight. Drain, reserving liquid (see Notes).
2. In a heavy saucepan with a tight-fitting lid, heat oil over medium heat for 30 seconds. Add onion and pancetta, if using, and cook, stirring, until onion softens, about 3 minutes. Add paprika and black pepper and cook, stirring, for 1 minute. Add wine and cook, stirring, until liquid evaporates, about 5 minutes. Add stock and reserved soaking liquid and bring to a boil. Stir in rice and return to a boil. Reduce heat to low. Cover and simmer for 35 minutes.
3. Stir in red pepper. Simmer, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and stir in Parmesan. Serve immediately.