Some ingredients seem destined to be enjoyed together. The delicate aroma of saffron, the savory crunch of crispy pancetta and the rich, velvety notes of Traditional Balsamic Vinegar of Modena PDO Extra Vecchio come together to create an elegant risotto, full of contrast and beautifully balanced.

Begin by cutting the sweet pancetta into small cubes. In a separate skillet, cook it over medium heat with a drizzle of extra virgin olive oil until it becomes golden brown and perfectly crisp. Transfer the pancetta to paper towels to remove any excess oil while preserving its texture.

Meanwhile, prepare the risotto. Toast the rice, then cook it slowly, adding hot vegetable broth one ladle at a time. Halfway through cooking, stir in the saffron, previously dissolved in a small amount of warm broth, allowing its vibrant color and delicate aroma to spread evenly throughout the rice.

Once the rice is cooked to a perfect al dente texture, remove it from the heat and finish with a generous handful of finely grated 30-month-aged Parmigiano Reggiano and a knob of butter. Stir vigorously until the risotto becomes smooth, creamy and perfectly emulsified.

Spoon the risotto onto warm serving plates, scatter the crispy pancetta over the top and finish with a few drops of Traditional Balsamic Vinegar of Modena PDO Extra Vecchio. Its perfect balance of sweetness and acidity enhances the delicate flavor of the saffron, complements the richness of the pancetta and adds remarkable aromatic depth without overpowering the other ingredients.

Elegant yet easy to prepare, this classic Italian risotto celebrates the authentic flavors of Emilia-Romagna through exceptional ingredients and timeless culinary traditions.