INGREDIENTS

• 4 oz pancetta, diced
• 1 shallot, chopped
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 1 quart chicken stock
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp butter
• Kosher salt, to taste

HOW TO MAKE IT

1. Pour the chicken stock into a stockpot and warm over medium heat. This will be used to cook the risotto.
2. Heat a separate large pan over medium heat and add pancetta. Cook until golden and crispy, then remove from the pan and set aside.
3. Add shallot to the pan and cook until translucent, about 5 minutes.
4. Add rice and stir to coat, then let it toast for a few minutes, stirring frequently.
5. Stir in the wine and cook until most of the liquid evaporates.
6. Add one ladle of warm chicken stock to the rice and stir frequently until most of the liquid is absorbed.
7. Continue this process, adding one ladle at a time, until the rice is cooked through.
8. Stir in the peas, Parmesan, pancetta (reserve some for garnish), and butter. Mix well.
9. Add salt to taste.
10. Top with the reserved pancetta and extra Parmesan before serving immediately.