Risotto Festa di San Guiseppe

1.In a large saucepan, heat the chicken broth over low heat and keep it simmering while preparing the risotto.

2.In a separate large skillet or pan, heat the olive oil and 1/4 cup of butter over medium heat.

3.Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-5 minutes.

4.Stir in the Arborio rice and cook for 2-3 minutes until the grains are well-coated and slightly toasted.

5.Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.

6.Begin adding the warm chicken broth to the rice mixture, 1 cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next.

7.Continue this process until the rice is creamy and cooked to al dente, about 20 minutes.

8.In a separate pan, cook the diced pancetta until crispy, then set aside.

9.Once the risotto reaches the desired consistency, stir in the remaining butter, grated Parmesan cheese, fresh peas, and chopped parsley.

10.Season with salt and black pepper to taste, adjusting as needed.

11.Serve the risotto hot, topped with the crispy pancetta and an extra sprinkle of Parmesan cheese. Enjoy your Risotto Festa di San Guiseppe!