Risotto alla Parmigiano is essentially the foundation for all Risotto recipes; omit the pancetta and add meat or shellfish, a vegetable, fungi, or my favorite, Tartufi, Truffles! Risotto, in my opinion, is best when Arborio or Carnaroli rice is used. These varieties are widely available. Have fun and create your Risotto recipe! With this specific recipe, I enjoy serving a bottle of Poggio Grande Tagete.