Rice and Pea Risotto

Directions

1. 1
   Melt 1 tbsp of the butter in a large skillet over medium heat.
2. 2
   Add the pancetta and saute until lighted crisped.
3. 3
   Add onion and saute until clear.
4. 4
   Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil.
5. 5
   Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes.
6. 6
   The mixture should still look dense, but with more liquid than a risotto.
7. 7
   Season to taste with salt and pepper.
8. 8
   Remove from heat and stir in remaining 1 tbsp butter and cheese.
9. 9
   Serve at once.