I love this, haven’t made it for ages. The quantities made lunch for two.
500g peas in pod
2 shallots finely chopped
garlic finely chopped
glass of white wine
chicken stock, several cups kept at a simmer
half cup risotto rice
maybe eight slices pancetta, 4 diced, 4 left whole fried near the end, put on top of the bowls when serving
Gently fry the shallots and diced pancetta in the olive oil, the garlic can join in towards the end. Add the peas and a little of the stock, and cook until we are back to oil and pancetta fat. Stir in the rice, ensure it is well coated with the oil/fat and then add the wine, turning heat up so the alcohol will burn off. Now on a low heat start adding the stock. This dish is supposed to be somewhat soupy – between a soup and a risotto, but definitely something to eat with a spoon, not a fork. It should be too sloppy to eat with a fork. I add quite a bit of stock to begin with, and slow down as I’m getting to the end to get the right finish. Don’t tell me that is a burning in hell offence, it isn’t going to stop me. Stir in a few tablespoons of parmesan.
Serve with the fried whole pancetta slices on top. REALLY good!