Risi e Bisi

Method

1. Put the broth on to boil.
2. In a pan, sauté the onion in a drizzle of oil.
3. When the onion is ready, add a knob of butter.
4. Add the Vialone Nano rice and toast it.
5. Add the hot broth to the rice and cook over low heat, adding more broth as needed.
6. In a separate pan, sauté half the peas with diced smoked pancetta to make a flavorful soffritto. Set aside.
7. After about 15 minutes of cooking, add the pancetta-pea soffritto to the rice.
8. Prepare a cream: warm the cream with a little garlic, nutmeg, and a sage leaf.
9. Toast bacon slices (or pancetta strips) on a baking sheet with parchment paper and a weight until crispy.
10. When the rice is almost done ('all'onda'), add the remaining whole peas.
11. Finish the risotto with a knob of cold butter (mantecatura).
12. Plate the risotto, drizzle with the cream sauce, top with crispy bacon, and garnish with fresh sage leaves.