White wine, pancetta and green pea risotto
- Heat the wine and chicken broth in a medium saucepan.Heat the oil in a large saucepan over medium heat. Brown the onion and pancetta for 2 minutes.
- Add the garlic and rice and cook until rice becomes translucent, about 2 minutes.
Add a ladleful of the wine-broth mixture to rice and stir continually until liquid is completely absorbed. Repeat, one ladleful at a time, until no liquid remains.
Add the peas, shrimps, lemon zest and juice, and cheese, and then stir until the cheese has melted. Season to taste.