1. Fry the diced onion and crushed garlic in oil in a large pot for 2 minutes until soft.
2. Dice the anchovies and bacon and add to the pan. Fry until browned.
3. Add the chopped vegetables.
4. Stir well.
5. Add the rice and the wine and stir well.
6. Make up approx. 200ml hot stock with the stock cubes.
7. Add a little to the risotto, stirring well.
8. Once the liquid has been absorbed, add a little more and stir.
9. Keep adding in this way until the rice is soft and cooked. If you run out of stock, use hot water until you have enough liquid to properly cook the rice.
10. Chop the herbs and soak in a little hot water for 5-10 minutes, then add to the dish at the end, with salt and pepper.
11. Turn off the heat, cover the pan and rest for two minutes.
12. Serve sprinkled with parmesan cheese, either on its own or as an accompaniment to fish or meat dishes.