Risotto with Broccoli Rabe and Pancetta
Procedure: 22 minutes
Cooking Time: 12 minutes
- chop pancetta, onion and let them light fried in a pan with a touch of Sogno Toscano 1923 Extra Virgin olive oil.
- add the rice and let it toast with the glass of wine.
- add the broccoli rabe chopped and keep adding vegetable broth whenever get dry in a low flame.
- Add black pepper while cooking and correct with salt if needed.
- Once is ready finish the dish adding the imported grated parmesan