Saffron rice tartlets

INGREDIENTS for 4 PERSONS 200 g of rice, 40 g butter, 40 g of Diced Bacon, a tbsp of chopped onions, 30 g of grated Parmesan, a l common stock, a dl of white wine, a spoonful of chopped herbs (parsley, chervil, tarragon, chives) salt, pepper.

In a saucepan with 10 g of butter make toast the rice warm for a minute, stirring with a wooden spoon.

Wet with wine and let evaporate.

Add the broth and after about 15 minutes, add the herbs and pancetta cubes.

Brought to cooking, stirring occasionally, and coat with butter and Parmesan cheese.

Lightly grease the ramekins for tarts and stuff them with rice.

Place in hot oven for 10 minutes and serve with an aperitif in paper baking cups.