Risotto with cream of cannellini beans and bacon

First, prepare the vegetable broth using celery, carrot and onion.

Then, chop the onion and brown it in a little extra virgin olive oil, in a saucepan.

At this point, add the rice, toast it and add salt.

Add half a glass of white wine and, once the alcohol has evaporated, begin adding the boiling broth a little at a time.

Meanwhile, drain the cannellini beans and rinse them under cold running water.

Sauté a little chopped onion in a drizzle of extra virgin olive oil, then add the beans and a sprig of rosemary. Season with salt and pepper and add half a glass of water. Cook for about 10 minutes, until the beans are soft.

At this point, remove the rosemary and blend them with an immersion blender.

In a separate pan, cook the diced guanciale.

Towards the end of cooking the risotto, add the cannellini bean puree and mix well.

Finally, stir the risotto with the heat off with butter and grated Parmesan.

Serve piping hot, garnished with crispy bacon and rosemary.