Rosemary and pancetta risotto

Miss Fluffy's Cooking (Angie's Italian Cooking) @missfluffy
Rosemary and pancetta risotto
Steps
- 1
Chop onion, rosemary and pancetta. Prepare the stock, I used vegetable
- 2
Melt butter with a little oil in a large pan or wok. Add onion and cook until soft. Add pancetta, rosemary and brown on medium heat
- 3
And rice and toast for 1 min. Add wine and let it evaporate. Add about half the stock. Stir and simmer on low
- 4
Continue adding more stock as needed. Cook for about 20 mins or until rice is cooked. Towards the end, add Parmesan and stir. Add salt to taste
- 5
Serve with a little fresh rosemary and more Parmesan :)
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