Ingredients

6 Cups Chicken Stock

4T Unsalted butter

2T Olive oil

1/4 C Chopped Onion

1/2 C Chopped Parsley

2 oz Pancetta - 1/4" dice

2 lb fresh or frozen peas

1C Arborio rice

3T Parmesan Cheese

1t Salt

1/4t Pepper

Preparation

  1. Simmer Stock in med. saucepan over low heat

  2. In large saucepan melt butter and oil over moderate heat. Add onion, parsley, pancetta - sweat, do not brown. Add 1 1/2C of the hot stock.

  3. Add frozen peas, Add remaining hot stock. Bring to a boil. Stir in rice. Reduce heat to med/low cook until rice is tender about 20min.

  4. Stir in remaining butter, cheese, salt and pepper