Risotto with Pancetta and Peas
6 tablespoons unsalted butter
1 onion, diced
4 ounces pancetta, diced
2 cups Vialone Nano rice
12 cups chicken broth, heated
1 cup shelled fresh peas, (or thawed frozen peas)
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons minced Italian parsley
salt and freshly ground black pepper
Melt 2 tablespoons butter in a saucepan.
Add the onion and cook until wilted, about 2 minutes over medium heat; add the pancetta and cook until golden brown, about 5 minutes.
Stir in the rice and cook for 2 minutes, coating each grain with the butter in the pan.
Add 1 cup of the broth, and continue stirring and cooking until all the broth has been absorbed; continue cooking, stirring, and adding broth in this manner for 18 minutes, or until the rice is creamy and cooked, adding the peas after 10 minutes (you may not need all of the broth).
Stir in the remaining 4 tablespoons butter, Parmigiano-Reggiano, parsley, salt and pepper, and serve hot.