40 Ounces Of Unsalted Or Low Sodium Chicken Stock
A Cup Of Arborio Rice
1/4 Cup Of Orzo Pasta
A Cup Of Frozen Green Peas Defrosted
A Tablespoon Of Diced Pancetta
1/3 Cup Of Finely Diced Red Onion
Two Minced Garlic Cloves
1/2 Cup Of White Wine (Use Wine That You Would Drink)
Two Tablespoons Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Unsalted Butter
1/3 Cup Of Grated Romano Cheese
A Tablespoon Of Olive Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
Pour the broth into a pot and put it on low heat. Cook’s note: it is important to keep the stock warm during the cooking process.
Into a 12-14 inch shallow sauce pan, add the olive oil and the pancetta. Cook the pancetta on low heat until crispy. Add the onion, the garlic, the sea salt, and the ground black pepper. Turn the heat up to medium. Cook the garlic and onion while stirring frequently for two minutes. Add the wine and cook for an additional four minutes. Scrape the bottom of the pan to loosen any of the brown bits that have accumulated.
Add the rice. Stir so that all of the grains get coated with the white wine and the other ingredients. Add four ladles of the warm stock and stir the stock and the rice. Cook’s note: continue to stir the rice throughout the cooking process. When the rice absorbs the four ladles of stock and the sauce pan looks dry, add two more ladles of stock. When the rice absorbs the two ladles of stock and the sauce pan looks dry, add two more ladles of stock. Continue this process for 25 minutes. Taste the rice after 25 minutes for doneness. The rice is cooked when it is al dente (tender but still firm to the bite) and the mixture is creamy. If the rice is cooked, turn off the heat. If not, continue addding more stock a ladle at a time while stirring until the rice is al dente and the mixture is creamy.
When the risotto is done, add the peas, the parsley, the grated cheese, and the butter. Stir the mixture until the cheese and the butter have melted. Let the risotto sit off the heat for three minutes before serving.