A delightful blend of flavors that will elevate your dinner experience!

320g (1 and ½ cup) rice

1 small onion, finely chopped

1 garlic clove, minced

4 tablespoons Terra Surti Wild Fennel Pesto

1.2 liters (41 oz) vegetable broth or hot water

100ml (1/2 cup) dry white wine
200 gr smoked bacon, in cubes

50g (3 and 1/2 tbsp) butter

80g (4 tbsp) grated Parmesan cheese

2 tablespoons Terra Surti extra virgin olive oil

Salt and pepper to taste


  1. Bring the vegetable broth to a boil in a pot and keep it warm over low heat.
  2. In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat.
  3. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.
  4. Add the smoked pancetta in cubes and let it cook a few minutes.
  5. Add the rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the grains become slightly translucent around the edges.
  6. Pour the white wine into the toasted rice and stir until completely evaporated.
  7. Add a ladleful of vegetable broth or hot water to the rice and stir constantly until the liquid is absorbed.
  8. Continue adding the broth, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more broth. This process will take about 18-20 minutes.
  9. When the rice is al dente, add the wild fennel pesto and mix well to incorporate it evenly.
  10. Remove the saucepan from the heat and add the butter and grated Parmesan cheese.
  11. Stir everything together and season with salt and pepper to taste. Let the risotto rest for a couple of minutes before serving.
  12. Serve the risotto garnished with a drizzle of extra virgin olive oil.