Thinly slice the onion and fry it with the oil in a large saucepan.
Add the rice to the sautéed base and toast it. Deglaze with a glass of wine, and once it has evaporated, begin to moisten the risotto with a little broth, cooking it while stirring continuously and gradually adding hot broth.
About 5 minutes before the end of the rice’s cooking time, add the finely chopped rosemary, the Bomè Smoked Pancetta cut into strips, and season with salt and pepper. Turn off the heat and stir in the grated Parmesan cheese and a small piece of butter.
