Dice the bacon and put in a large and deep non-stick pan. Let it brown

Put the broth in another pot and let it simmer. Add a pinch of saffron.

While the bacon is being cooked, dice the zucchini. If you are not sure you are quick enough, have the zucchini diced in advance. Also slice the onions

Once the bacon is almost ready, add the zucchini and then add the sliced onion

Let them cook until they change color. Add 2 tbsp olive oil and add the rice. Stir until the rice also changes color

Add the wine and cook until the rice absorbs the wine. Add some salt and pepper.

Start gradually adding the chicken broth. Add 3 ladles of broth, let it be absorbed, add another 3 and so on, until the rice is done.

Turn off the heat. Add the butter and parmesan cheese and stir well.

Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.

Turn off the heat. Add the butter and parmesan cheese and stir well.

Your risotto is ready. Serve hot with more parmesan cheese and pepper on the side.