Pancetta And Pea Risotto

• 1/4 pound pancetta OR bacon, diced
• 1 onion chopped
• 4 1/2 cups chicken broth
• 1 cup arborio rice OR other short-grained rice
• 1/2 cup dry white wine
• 8 ounces frozen peas
• 4 ounces mozzarella cheese shredded
• salt to taste
• pepper to taste
• sage leaves fresh, for garnish

1. In large shallow skillet saute pancetta to render fat. Stir in onion and saute, about 5 minutes, until tender. Heat chicken broth in medium saucepan and keep at a simmer. Add rice to the onion in skillet, cook and stir 1 minute; add wine and stir until absorbed, about 2 minutes. Using a soup ladle, add about 1/2 cup of broth to the skillet; stir until absorbed. Continue cooking, adding broth gradually and stirring almost constantly, until rice starts to soften, about 10 minutes. Add peas and continue cooking, adding broth 1/2 cup at a time, until rice is just tender but slightly firm in the center and mixture is creamy, about 10 minutes longer. Stir in cheese to melt; season with salt and pepper. Spoon into shallow bowls to serve garnished with fresh sage.
2. Serves 4.

bacon, onion, chicken broth, arborio rice, white wine, frozen peas, mozzarella cheese, salt, pepper, sage

Taken from www.yummly.com/recipe/Pancetta-and-Pea-Risotto-2248451 (may not work)