Risotto with Peas and Pancetta

Method

1. Remove the rind from the pancetta and cut it into strips.
2. Cook the pancetta in a pan without adding fat until crispy, then set aside.
3. In the same pan, add the onion and half of the peas. Cook on low-medium heat for a few minutes.
4. Start the risotto: add a drizzle of oil, then the Carnaroli rice and toast it.
5. While the rice toasts, blend the cooked onion and peas with a little hot broth until smooth.
6. Optionally strain the blended mixture to remove the pea skins.
7. Begin adding broth to the rice, keeping it covered by about a finger's width of liquid.
8. When the rice is about halfway cooked, add the pea cream and the remaining whole peas.
9. Add more broth and a little salt, then continue cooking until the rice is al dente.
10. Remove from heat, add butter and Parmesan, and mantecare vigorously.
11. Serve with crispy pancetta on top and a sprinkle of pepper.