Risotto with nuts , saffron and bacon

If you want to impress your guests with an unusual flavor from the original first course try to make this risotto with walnuts , bacon and saffron and serve it along with a robust red wine such as Chianti .

Ingredients for four people:
250 g Carnaroli rice
200 g of white onions
300 g of vegetable broth
100 g bacon is cut in a single slice
50 g of chopped walnuts
One sachet of saffron
A glass of brandy
Olive oil
salt
pepper

Peel the onions and chop finely. Pour into a thick-bottomed pan a couple of tablespoons of olive oil and place on the stove over high heat . As soon as it is hot add the onion and sauté well. Combine the diced bacon , stir and after about five minutes, add the rice.
Toast the rice turning constantly with a wooden spoon, deglazing with brandy add five tablespoons of hot vegetable stock.
Cover the pan and cook over a low heat for about twenty minutes. Occasionally check the liquid and if it seems too little , add a ladle of broth.
As soon as the rice is cooked, turn off the heat and add the saffron and stir in the chopped nuts . Add salt and pepper according to your taste and bring to the table before it cools .