Step 1

Using a medium-sized saucepan over medium-high heat, bring the stock to a boil.

Step 2

Adjust the heat to low and continue simmering.

Step 3

While waiting for the stock to boil, place a medium to a large skillet over medium-high heat.

Step 4

Add the pancetta into the skillet --- no need to wait for it to warm up.

Step 5

Cook until the pancetta turns brown and turn slightly crispy on the edges.

Step 6

Remove the browned pancetta and set it aside.

Step 7

Using the same pan, add the olive oil.

Step 8

Once the oil is ready, add the chopped onion.

Step 9

Cook the onion until it softens, then add the rice.

Step 10

Cook the rice for about 1 to 2 minutes, constantly mixing, to ensure the grains are coated with oil.

Step 11

Pour the white wine and let it evaporate.

Step 12

When there's very little liquid left, pour two ladles of the simmering stock into the rice.

Step 13

Continue stirring until the stock has been fully absorbed.

Step 14

Pour another ladle of stock and keep repeating for 8 minutes.

Step 15

Add the peas.

Step 16

Mix to combine and continue adding the stock for 10 more minutes.

Step 17

Taste and adjust the seasoning of your pancetta risotto.

Step 18

Take the pan off the heat.

Step 19

Add butter, grated cheese, and the browned pancetta from earlier.

Step 20

Mix to combine, place a lid, and keep it covered for about 1 to 2 minutes.

Step 21

Transfer your pea and pancetta risotto into plates.

Step 22

Serve, with more grated parmigiano Reggiano, if preferred.