Heat 1 tsp butter and olive oil over medium heat in a large frying pan. Add pancetta and toast for 1 minute. Add onions, season with salt, season with pepper. Roast for three more min. Mix in the long grain rice, using a wooden spoon, and roast for two more min.
Mix in 5 cups of beef broth with the garlic. Melt the saffron in a cup of warm clear soup.
Stir the clear soup into the risotto. Bring the liquid to a simmer, takes about 6 min.
Stirring constantly, the risotto continues to simmer for 18 min.
Stir in remaining butter crem and parmesan. Two more min on the kitchen stove. Remove from the kitchen stove and bring to the table.
Our tip: use a delicious spicy bacon for a delicious touch!
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