Step 1

Heat the olive oil in a large deep frypan over medium-high heat. Add pancetta and cook for 3 minutes until crisp and lightly golden. Remove and drain on paper towel, then break into shards.

Step 2

Carefully drain most of the fat from the saucepan, then return the pan to medium heat. Add the fennel seeds and cook, stirring, for 30 seconds or until fragrant. Add the butter and onion and cook for 7-8 minutes until onion is soft and lightly browned. Add the garlic, rosemary and thyme, then cook, stirring, for 1 minute.

Step 3

Add the rice and cook for 2-3 minutes, stirring to coat the grains. Add the wine and simmer, stirring occasionally, until almost all the liquid has evaporated.

Step 4

Add the hot stock, a ladleful at a time, stirring constantly and allowing each to be absorbed before adding the next, until almost all the stock is used and rice is creamy but al dente (about 20 minutes).

Step 5

Add beans and parmesan to the risotto, then cook, stirring, for 1-2 minutes to warm through. Season with sea salt and freshly ground black pepper.

Step 6

Divide the risotto among bowls and serve garnished with the crispy pancetta, a few thyme leaves, chopped parsley and shaved parmesan.