Risotto with Pancetta, Asparagus and Peas

Ingredients

4-6

Preheat oven to 400 degrees F
Heat a large casserole pot over medium-high heat. Add pancetta and cook, as you stir, until crispy, for about 6-7 minutes. Take out and put to the side.
Reduce heat slightly to medium. Add 1 tablespoon of butter and shallots and cook until tender, for about 5 minutes.
Add the rice and coat in the butter for about 1 minute.
Turn up heat to high. Add in the wine and let it simmer until the liquid is mostly gone.
Put in the stock and bring it to a boil, as you stir. Season with salt and pepper.
Put lid on the pot and put into the oven. Cook until the risotto has a creamy consistency, for about 20 minutes.
Remove from the oven and put over medium heat. Stir in the peas and asparagus and cook until the vegetables are warm, for about 5 minutes.
Mix in the rest of the butter and Parmesan. Taste and season.
Garnish with more Parmesan and reserved pancetta.

Ferraro# 295230- Napoli Pancetta

Ferraro# 0920204- Butter

Ferraro# 2000018- Shallots peeled

Ferraro# 5160520- Arborio rice imported

Ferraro# 5090514- Cooking white wine

Ferraro# 4304565- Peas

Ferraro# 0000147- Asparagus

Ferraro# 0800096- Marino Grated Parmesan

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