Risi e bisi

Method

Heat the stock in a separate pan and keep at a gentle simmer. In a heavy-bottomed pot, melt the butter over medium heat and fry the pancetta until the fat begins to render, then add the chopped onion and cook until softened. Stir in the rice and toast for 2-3 minutes, then add the white wine and stir until absorbed. Begin adding the hot stock ladle by ladle, stirring frequently and allowing each addition to be absorbed before adding more. After about 12 minutes, add the fresh peas and continue cooking, adding stock, until the rice is creamy and tender but still with a slight firmness to the grain, about 18-20 minutes total. Remove from heat, stir in the grated parmesan, and season generously with salt and pepper. Serve immediately in bowls whilst still soupy and steaming.