Cut the bacon into strips and fry it with the help of a little oil until the fat has melted, then add the rice and toast it.
Deglaze with the wine and finally add the peeled tomatoes after having crushed them with a fork.
Start cooking by adding the broth little by little as it is absorbed.
When the rice is cooked (it will take about 15-20 minutes), season with salt and pepper and stir in the pecorino cheese.
The amatriciana risotto is ready, you just have to taste it.
This recipe has already been read 560 times!