First prepare the broth and keep it hot on the stove with low heat. Wash the onion, dry it and chop.

Heat the butter in a pan and add the pancetta (bacon) with the onion. Sauté for 5 minutes on medium-low heat, then add the rice.

Toast the rice for a couple of minutes and add half a glass of white wine (Vernaccia di San Gimignano will be perfect). When the wine will be completely evaporated you can add, one ladle at a time, the boiling vegetable broth. Make sure that the rice is always covered with broth and stir frequently.

5 minutes before the end of the risotto cooking add the two saffron sachets. When the rice is almost cooked, add half of the grated parmigiano cheese, stir and leave to rest for a minute in a covered pot.

Taste the risotto and adjust if necessary with salt and freshly ground black pepper. Serve your risotto on the plates and add the remaining Parmesan on the plates.

On a different pan, you can cook a couple strips of pancetta (bacon) and add them on the rice when you serve it.