1. In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm. 2. In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat. 3. Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes. 4. Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside. 5. Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes. 6. Stir in the rice until coated with the oil and slightly toasted, about 2 minutes. 7. Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute. 8. Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed. 9. After about 7 minutes, stir in the chicken along with some broth. 10. Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes. 11. Stir in the cheese and green peas and adjust the seasonings. 12. Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits. 13. Pass more cheese around the table. 14. Enjoy with some Chianti and some nice and crusty warm bread! ---------------------------------------------------------------------------
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