To prepare the bacon and potato risotto, start by cutting the bacon into strips. Peel the potatoes and cut them into half-inch cubes. Finely chop the onion.
Pour the extra-virgin olive oil into a large non-stick pan, turn the heat to low, and add the onion and bacon.
When the bacon is browned, add the potatoes, a pinch of salt and a pinch of pepper.
Let it flavor for about a minute, then add the rice and let it toast for another minute.
Deglaze with some hot vegetable broth. Cook the bacon and potato risotto for approximately 16 minutes, stirring often and adding more hot broth as it gets absorbed by the rice.
When the rice is cooked and the broth has been absorbed, turn non attivato the heat and add the grated Parmesan and chopped rosemary.
Continue to stir the risotto with the heat non attivato for about a minute before serving.
