This version of pancetta risotto is rich and delicious, and can be served as a first course, or an accompaniment for any meat or fish dish.

15 mins
25 mins


  • Sauté pan


  • 1/4 cup onion, finely diced
  • 1 clove garlic, finely diced
  • 2 1/2 cups Little Potatoes, diced in pea sizes
  • 2 1/2 Tbsp butter
  • 1 sprig fresh thyme
  • 1/4 cup risotto rice
  • 1/4 cup smoked pancetta or smoked bacon, diced
  • 2 1/2 cups chicken broth (hot)
  • 3/4 cup Parmesan cheese or Grana Padana, grated


  • Step 1

    In a good-sized sauté pan over medium heat, gently fry the pancetta or bacon until light, golden brown—adding a little olive oil as needed.

  • Step 2

    Next, add the onions and garlic and continue to cook gently, stirring from time to time.

  • Step 3

    Add the risotto rice and diced little potatoes. Follow with the sprig of thyme and continue gently cooking for a few more minutes adding a little more oil and half the butter.

  • Step 4

    Add a ladle of the hot chicken broth and stir gently.

  • Step 5

    As the rice and potatoes cook and absorb the chicken broth, add additional broth. Continue adding broth until the rice and potatoes are fully cooked and a risotto has a good consistency.

  • Step 6

    Remove the sprig of thyme. Add the remaining butter and just before serving, stir in the Parmesan cheese.