Risotto with crispy pancetta 

Bacon risotto is the right compromise between gluttony and healthy food. If in fact the vegetable part guarantees taste and lightness ideal for our diet, adding the fattest touch of crispy bacon we have a triumph of flavor. To prepare an excellent risotto with bacon and give it an absolutely characteristic taste, I suggest you choose the Tuscan rigatino, a type of stretched bacon obtained from the most muscular part of the pig's belly and abundantly covered with black pepper. This really tasty bacon, so much so that it can be safely replaced with bacon, has a slightly spicy taste and a variable consistency, as it is linked to the duration of seasoning. In addition, in San Miniato, a town in the province of Pisa, a variant of rigatino flavored with wild fennel is also produced, which lends itself very well to this recipe with crispy bacon. Very simple and quick to prepare, the risotto all'onda with crispy bacon owes its exceptional flavor to the delicious and peppery taste of the typical Tuscan rigatino. With the right recipe and the best ingredients you can create many delicious dishes such as, for example, the one I propose today.

Ingredients

1 LITRE MEAT BROTH

50 GRAMS BUTTER

100 GRAMS GRAIN BACON

BLACK PEPPER TO TASTE

1 GLASSES WHITE WINE

1 ONION

250 GRAMS CARNAROLI RICE

Preparation

To prepare the recipe for risotto all'onda chop the onion and fry it together with 25 g of butter, then add the Carnaroli rice and let it brown for a couple of minutes. Deglaze with white wine, let it evaporate and cook for another 15 minutes. Remember to add a ladle of broth when the rice dries. Once ready, turn off the heat, add the butter and parmesan cheese and mix well. Let stand for a few minutes before serving. Now prepare the bacon. Place it on the baking sheet covered with aluminum and let it brown for a few minutes under the hot grill. Finally sprinkle the risotto with the crispy bacon and black pepper and serve.