Ingredients :

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400g Vialone Nano rice,
300g chopped bacon or, ideally, equal portions of neck, back and pancetta,
1 clove of garlic,
100g grated parmigiano reggiano cheese,
50g butter,
salt and pepper.

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Method :

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Bring to the boil 2 liters of salty water. Rice is always cooked best if you use double the amount of water to the volume of rice.

Add the rice and cover it. Let it cook for 10 minutes.

Then remove from the heat, mix it with a wooden spoon and cover the pan with a damp cloth before putting the lid back on.

Leave to one side to allow the rice to absorb all the water.

Once done add all the bacon but only having fried them gently in butter and garlic and flavored it with the salt and pepper.
Finally, sprinkle on the grated cheese.