This is one of the many exquisite Venetian specialities. De-bone the chicken and cut the flesh into strips, boil the bones with a piece of beef and various vegetables in order to obtain a good broth, which you will use for the risotto. Chop the Tropea IGP onion and the pancetta and fry them in butter; when they are browned, add the entrails and the chicken fillets. Let it flavour for a moment, then add the dry white wine and the tomato sauce. Cook over low heat and, when it is almost cooked, add the rice. Add stock and finish with grated Parmesan cheese.
600 grams of arborio rice from Sibari.
30 grams of bacon.
1 IGP Tropea onion.
1 tablespoon of tomato sauce.
Grated Parmesan cheese.
70 grams of butter
half a glass of dry white wine.