Risotto with Peas, Taleggio and Pancetta

Method

1. Brown the pancetta in a pot, then set aside.
2. In the same pot, cook the peas with a ladle of broth until tender.
3. Once cooked, add the taleggio cheese and another ladle of broth, then blend until smooth.
4. In the same pot, toast the rice and deglaze with white wine.
5. Cook the rice with broth, adding more as needed, until al dente.
6. Stir in the pea-taleggio cream and another piece of taleggio. Serve immediately.