Instructions

1. Prepare the Broth:Begin by preparing your vegetable broth and keep it hot on the stove over low heat.
2. Chop the Onion: Wash, dry, and finely chop the onion.
3. Sauté Pancetta and Onion: Heat butter in a pan and add pancetta (bacon) along with the chopped onion. Sauté for about 5 minutes over medium-low heat until the onion is soft and translucent.
4. Toast the Rice: Add the rice to the pan and toast it for a couple of minutes. Then pour in half a glass of white wine (Vernaccia di San Gimignano works perfectly). Cook until the wine has completely evaporated.
5. Add the Broth: Gradually add the hot vegetable broth, one ladle at a time, ensuring the rice is always covered. Stir frequently and continue to cook until the rice is al dente.
6. Add Saffron: About 5 minutes before the risotto is done, stir in the two saffron sachets.
7. Finish the Risotto: When the rice is almost cooked, mix in half of the grated Parmesan cheese. Stir well and let the risotto rest for a minute with the lid on.
8. Season and Serve: Taste the risotto and adjust seasoning with salt and freshly ground black pepper if needed. Serve the risotto on plates, garnishing with the remaining Parmesan cheese.
9. Crispy Pancetta: For extra flavor, cook a few strips of pancetta in a separate pan and add them on top of the risotto when serving.