The pancetta goes in first, rendering slowly until crispy, then comes out of the skillet and waits. The tomatoes go into that same fat and cook over medium heat until they burst and release their juice, already more flavorful than a tomato that went straight from chopping board to pot. The risotto builds in a Dutch oven: shallot softened in butter, tomato paste added and cooked for a few minutes until it deepens in color and loses its raw edge, then the rice toasted briefly before the burst tomatoes and white wine go in. From there it is the standard risotto method; warm broth added ladle by ladle, each one absorbed before the next arrives.

Butter, Pecorino Romano, and mascarpone go in off the heat at the end, stirred until the risotto is glossy and the cheese is fully melted. Fresh basil follows. At the table, the crispy pancetta goes on top alongside a few reserved tomatoes and more basil. The crunch of the pancetta against the creaminess of the risotto is the contrast that makes the garnish essential rather than decorative. Two bowls, one Dutch oven, and a tomato risotto worth distinguishing from any other.

Why This Recipe Works

Every step in this recipe is doing something the standard tomato risotto skips. Cooking the pancetta first renders its fat into the pan, and cooking the tomatoes in that fat rather than plain butter means they absorb its smokiness. The tomato paste goes in before the rice and cooks for a full minute until it darkens: raw tomato paste has an acidic, slightly metallic edge that disappears once it caramelizes, and what remains is a deeper, richer tomato base than any amount of fresh tomatoes alone would produce. Mascarpone and Pecorino Romano at the finish replace the standard Parmigiano — the mascarpone adds creaminess without sharpness, and the Pecorino brings a saltier, more assertive edge that stands up to the intensity of the tomato base. The crispy pancetta on top is structural: it reintroduces the meat that rendered away at the start, now in a form that contrasts with everything underneath it.

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Key Ingredients in This Recipe

Key ingredients to make Tomato Risotto with Pancetta

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Pancetta – bacon can also be used, but pancetta has more flavor.
Butter
Shallot
Arborio rice – carnaroli rice is an alternative, but a little harder to find.
White wine
Tomato paste
Cherry tomatoes
Red pepper flakes
Broth – vegetable or chicken
Mascarpone
Pecorino Romano cheese
Basil

Before you begin, watch this quick video below, it shows how the recipe comes together.

How to Make Tomato Risotto with Pancetta

Learn the basics of making risotto here, from ingredients, to preparation as well as tips, varieties and more.

Step 1 – Cook the pancetta in a Dutch oven on low-medium heat and allow all the fat to render. Remove the pancetta from the pan and drain on a paper towel.

Step 2 - Increase the heat and add the tomatoes to the rendered fat. Sprinkle with a little bit of salt & pepper. When the tomatoes start to burst, take them out of the pan and set aside.

Step 2 – Increase the heat and add the tomatoes to the rendered fat and sprinkle with a little bit of salt & pepper. When the tomatoes start to burst, take them out of the pan and set aside.

Step 3 – Transfer butter to the Dutch oven and add the finely chopped shallot. Cook for a few minutes until the onion is soft, not crispy.

Step 4 – Add the tomato paste and cook for about 1 minute; the color will darken slightly.

Step 5 – Add the rice and stir, so all rice grains are coated with the tomato paste and shallot and are slightly toasted. Add the tomatoes back into the pan (keep a few in reserve for garnish) as well as the white wine and cook until the wine is absorbed by the rice.

Step 6 – Add the warm broth, in small increments, and stir until fully absorbed. Continue adding broth only after the previous amount is absorbed and add the red pepper flakes as well. Keep the rice at a medium simmer for the entire cooking process and stir regularly.

Step 7 – Remove from heat once all the stock is absorbed, add the Mascarpone, Pecorino Romano cheese and basil and stir until all the cheese is melted.

Step 8 – Season with salt & pepper and divide over 2 plates or bowls.

Garnish the Tomato Risotto with the crispy pancetta, the burst tomatoes you kept in reserve and basil.

Grey plate with tomato risotto, garnished with the crispy pancetta, tomatoes and basil leaves.

Alternatives & Substitutes

I like to use fresh tomatoes, cherry, plum or grape tomatoes or large tomatoes, but if you prefer to use canned tomatoes that’s fine as well. You can use whole, diced, fire-roasted for a slightly smoky flavor.
The type of broth or stock can vary, vegetable or chicken.
Pecorino Romano can be replaced by Parmigiano Reggiano cheese or a cheddar cheese for a more stringy result.

What to Serve with Tomato Risotto

In Italy, risotto is traditionally served as a first course, but in the US, we use it as a main dish or side dish, depending on the make-up of it. Tomato risotto with fresh tomatoes is like a transition dish from summer to fall and thus you can serve it with a salad to keep it light. To complete this tomato risotto with a protein, think about pairing it with poultry like Turkey Ricotta Meatballs, Chicken Milanese with Butter Lettuce Salad, or Pine Nut-Crusted Chicken Parmesan. Alternatively, serve with Grilled Rainbow Trout, mix in shrimp or combine with meat Classic Beef Stuffed Peppers.

Tomato risotto served with chicken on top.

How to Store and Reheat

Like any other food, cool the risotto completely and transfer it to an airtight container. Refrigerate for 4-5 days or freeze for max. 2 months. Reheat the risotto slowly on the stove with a little bit of the broth you used to prepare it. Reheating in the microwave will also work, do this in 30 seconds intervals and stir between each.

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