60 g. Onion
30 g. Parmigiano Reggiano cheese
70 g. Butter
q.s. White wine
250 g. Zucchini
100 g. Pancetta
Prepare the stock following the instruction on the package. Slice the zucchini. In a pan, with a little extra virgin olive oil and garlic, sauté the zucchini; season with salt and pepper. Meanwhile, in a saucepan, with a third of the butter, sautè the chopped onions, then add the pancetta cut into strips. Add in the rice and toast it for a few minutes, then deglaze with the white wine and let it to evaporate. At this point, continue cooking, incorporating the boiling stock a little at a time. Few minutes before the risotto is cooked add the pepper cream, the cherry tomato sauce and the zucchini. When the rice is cooked, remove from the heat and stir in the remaining butter and grated parmigiano. Complete with a sprinkle of chopped parsley and a drizzle of hot pecorino sauce.
Utilizzare Pancetta riportante in etichetta la dicitura senza glutine.