Saffron Risotto Superiore di Verona with Taleggio and Crispy Pancetta


  • 400g of RisoNano Vialone Veronese IGP
  •     3-4 pistils of saffron (Superior of Verona)
  •     30 g of Taleggio
  •     8 slices of bacon
  •     sliced smoked
  •     finely
  •     700 ml of broth
  •     100ml of cold water
  •     1 knob of butter
  •     30 g of Grana Padano
  • pepper as needed.




Preparation time

40 mins


30 minutes before preparation, put the saffron pistils in a glass with 100 ml of cold water.

Boil the broth together with the water with the saffron pistils, add the rice and when it comes to the boil again, also the Taleggio. Cover with the lid and cook over low heat for 12 minutes, then add 4 slices of smoked bacon cut into strips.
In the meantime, toast the other 4 slices of bacon in a non-stick pan until they become crispy.
At the 17th minute of cooking the rice, remove it from the heat and stir in the Grana, the knob of butter and a sprinkling of pepper. Serve by decorating the risotto with crispy bacon slices.

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