Risotto With Peas And Smoked Bacon

Preparation:

Preparation: Finely chop the onion and bacon, which you have first removed the rind. Put what you get into a saucepan with two tablespoons of oil and brown for 3-4 minutes over moderate heat; as soon as the mince begins to wilt, add the still frozen peas and leave them to flavor in the sautéed pan until they have thawed, then add the rice, let this also flavor for a few minutes, then add the wine, raising the heat slightly to favor its 'evaporation. After that, cover flush with the boiling broth and continue cooking for 20 minutes, over moderate heat, stirring constantly and adding more broth each time the one poured in before has been used up. At the end, add a knob of butter to the rice, the pepper and Parmesan, turn off the heat under the saucepan, let it rest for five minutes, and serve.