Italian risotto with saffron and cheese

Ingredients for four persons

600 gr Italian Risotto
80 grams of butter
half an onion
rolled bacon
Mascarpone & Gorgonzola cheese
grated parmesan cheese
White wine, 2 dl
A packet of saffron

For the broth

1 carrot
1 clove of garlic
1 large onion
1 stalk of celery
1 stalk of leek
3 leaves of sage
1  of rosemary
1 clove chido
Extra virgin olive oil
Water, 1.5 liters
Salt and pepper
Preparation for the broth


Chop all the vegetables. Bring to water to boil and pour the ingredients with a dribble of olive oil. Cook over medium heat for one hour. Add salt if necessary.


Preparation for the risotto, cooking time 20 minutes


Chop the onion and bacon roll. Turn the pan over medium heat in terracota and pour the butter, onion and bacon. Sauté for a few minutes. Then add the rice and toast it a bit '. Remove the pan from the heat and pour the white wine, stirring constantly. Put on the heat again and gradually add a spoonful of broth at a time: should never be dry but not too liquid. At half time, add two tablespoons of Mascarpone & Gorgonzola and proceed to the end of cooking (which should be still crunchy).

Serve topped with the dishes - as in the photo - a tablespoon of cheese and a sprinkling of Parmesan.
Enjoy!