Time: 40 minutes

Serves: 2-3

2 litres chicken stock

100gm pancetta, skin removed and cubed

1 large shallot, finely diced

1 lemon, zest & juice

1 table spoon white pepper

1 cup risotto rice (arborio)

1 cup white/rose wine

1 cup frozen peas

40gm fresh mint, rough chopped

75gm grana padano

Olive oil,

Salt, to taste

Pour chicken stock into a pot and place on low heat with a lid on top to gently warm up, you want it just warm, not simmering.

Place pan on low medium heat with a drizzle of olive oil and add in the pancetta cooking for about 8-10 minutes or until nice and crispy and the fat has rendered out of the pancetta. Remove pancetta from pan and place to the side. Add in the shallot and sauté for 2 minutes in the rendered pancetta oil. Mix through lemon zest and white pepper for a minute until fragrant and raise heat to medium-high. Add in the rice and cook through for a minute, mixing through to toast the rice.

Add in the wine and cook out until nearly all gone. Then begin to ladle the hot chicken stock one ladle at a time. This is important, allow the chicken stock to nearly cook out and be absorbed before adding another ladle. When you have 2 ladles left, add in the frozen peas, fresh mint and crispy pancetta pieces and mix in. Finish the last two ladles of chicken stock and take off heat when the risotto is still soupy from the last ladle of stock. Stir through half the lemon juice and three quarters of finely grated grana padano until nice and creamy. Season with salt to taste before serving and finishing off with a drizzle of olive oil and lots of finely grana padano on top.