Risotto with Peas and Pancetta

Instructions

1. Prepare the pancetta
   In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-6 minutes. Remove half of the pancetta with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.
2. Sauté the aromatics
   Add the remaining olive oil to the pot with the pancetta fat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Toast the rice
   Add the Arborio rice to the pot and stir to coat each grain with the oil. Toast the rice for 2-3 minutes until the edges become slightly translucent but the center remains white. This step is crucial for achieving the proper texture in your risotto.
4. Add wine and begin adding broth
   Pour in the white wine and stir constantly until it has been almost completely absorbed by the rice. Begin adding the warm chicken broth one ladleful at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This gradual process takes about 18-20 minutes total.
5. Add the peas
   When the rice is about halfway cooked (after about 10 minutes of adding broth), stir in the peas and continue the process of adding broth and stirring. If using fresh peas, they'll need the full cooking time; if using frozen, they'll need less time to cook through.
6. Finish the risotto
   The risotto is done when the rice is al dente - tender but still firm to the bite - and the texture is creamy. You may not need all the broth, or you might need a little more (hot water can be used if you run out). Remove the pot from the heat and stir in 2 tablespoons of butter, the Parmigiano-Reggiano cheese, and lemon juice. Season with salt and pepper to taste.
7. Rest and serve
   Cover the pot and let the risotto rest for 2 minutes. This allows the flavors to meld and the texture to become even creamier. Serve the risotto in warmed bowls, topped with the reserved crispy pancetta, chopped parsley, an additional sprinkle of Parmigiano-Reggiano, and the remaining tablespoon of butter divided between the servings.