Pancetta and Pea Risotto

1/4 pound pancetta or bacon, diced
1 onion, chopped
4 1/2 cups chicken broth
1 cup Arborio, or other short-grain rice
1/2 cup dry white wine
8 ounces frozen peas
4 ounces shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
Fresh sage leaves

In large shallow skillet saute pancetta to render fat.

Stir in onion and sauté, 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.

Servings: 4
Source: National Pork Board