Ingredients
- 320 g rice (for risotto)
- 1 onion
- 20 g saffron (2 sachets)
- 100 g butter
- 100 g Parmesan cheese
- 4-5 strips of bacon
- 2 glasses of Vernaccia di San Gimignano (Italian white wine)
- 1 liter vegetable broth or water
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Broth
Begin by preparing your vegetable broth and keep it hot on the stove over low heat.
Chop the Onion
Wash, dry, and finely chop the onion.
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.
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.
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.
Add Saffron
About 5 minutes before the risotto is done, stir in the two saffron sachets.
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.
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.
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.