Method

• 1.
  Preheat the oven to 180°C. Finely dice half the pancetta and cut the remainder into thin ribbons. Place the ribbon slices on a baking tray and cook in the oven until crisp.
• 2.
  Heat the olive oil in a saucepan over low heat. Add onion, garlic and diced pancetta and cook until the onion is translucent

• 3.
  Add the rice to the pan and cook, stirring, for 2 minutes. Increase the heat to high, add the wine and cook for 2 minutes or until the wine has evaporated.
• 4.
  Meanwhile, bring the stock to the boil in another pan, then reduce the heat and keep at a simmer.
• 5.
  Slowly add the hot stock to the rice, ladleful at a time, stirring continuously as the rice absorbs the stock. Cook for about 12 minutes, then stir in the peas, pea purée and parsley.
• 6.
  Cook for a further 3 minutes, then add the butter and Parmigiano-Reggiano and season with sea salt and white pepper. Stir well and stand for 3 minutes, then serve topped with crisp pancetta slices, a little extra Parmigiano and a drizzle of extra oil.