Rosemary and pancetta risotto

Chop onion, rosemary and pancetta. Prepare the stock, I used vegetable

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

And rice and toast for 1 min. Add wine and let it evaporate. Add about half the stock. Stir and simmer on low

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

Serve with a little fresh rosemary and more Parmesan :)