Risi e bisi

Warm the Vegetable broth in a saucepan and keep it at a gentle simmer.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped Yellow onion to the pot with the Pancetta fat. Sauté gently until the Yellow onion is translucent and very soft, about 8-10 minutes. Do not let it brown.