Broccolini and rice soup

Method

• 1
  Heat the butter and oil in a medium saucepan over medium heat. Add the pancetta and onion, and cook, stirring occasionally, for 5 minutes or until the pancetta is crisp. Add the rice and broccolini, and stir to coat.
• 2
  Add the stock and bay leaf. Bring to a simmer. Cover and reduce heat to low. Simmer for 25 minutes or until the rice is tender. Season with salt and pepper.
• 3
  Ladle the soup among serving bowls. Top with parmesan and drizzle over oil. Serve with crusty bread.