Risotto with asparagus, pancetta and saffron

Serve 6

Prepare the stock following the  instructions on the package. In a saucepan, with a little extra virgin olive oil , sauté the chopped onion, add the carnaroli rice and toast it for few minutes.  Deglaze with the white wine and let it evaporate. Continue to cook, gradually incorporating the prepared stock; five minutes before the rice is ready add the asparagus sauce, the diced bacon and the saffron. When the risotto is cooked, incorporate the butter and grated parmigiano reggiano cheese. Complete with a sprinkle of chopped parsley.

Use pancetta with written on the label : "Gluten Free"