The pancetta-onion combination is certainly magical and we added to it a light aromatic note from wild fennel, all as a flavourful condiment for this risotto. Generally Risotto is made by cooking the rice with hot broth a ladle at a time, stirring gently.

Carnaroli rice is highly suitable for risottos.

Serves 4, Preparation 15 mins, Cooking 25 mins

  • 280 g risogallo Carnaroli
  • 100 g smoked diced pancetta
  • 2 medium-large white onions finely sliced
  • half a glass of dry white wine
  • a bunch of wild fennel, chopped
  • approx. 500 ml hot meat stock
  • Unsalted butter, 50 g of which a very small piece very cold
  • Salt, a pinch


In a saucepan, brown pancetta until crispy. Keep it aside.

Melt 40 g butter in a saucepan, place the rest in the fridge or better in the freezer. Stew the sliced onion with a few tufts of wild fennel for a few minutes, add the rice and toast it until translucent, stirring with a wooden spoon. Deglaze with half a glass of white wine, raise the flame for a few seconds just to let the alcohol part evaporate, then lower it. Add a couple of ladlefuls of hot meat broth, stir and wait for it to dry out a little, then add another ladleful as needed, always stirring.

Now add the crispy pancetta and a pinch of salt.

Turn off the heat and cream the risotto by adding the rest of the butter you have put in the fridge or freezer, a handful of Parmigiano cheese, stir, add the remaining wild fennel, serve.

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