Risotto With Grana, Crispy Pancetta And Balsamic Reduction

Preparation:

Preparation: Toast the rice in a pan and pour over the vegetable stock from time to time until it is cooked through. Meanwhile, brown the bacon slices in a non-stick pan. Let the balsamic vinegar reduce with the sugar until you get a syrup. Remove from the heat, stir the rice with the butter and parmesan, season with a few drops of balsamic reduction and the crumbled toasted bacon.