1. What you need (4 servings) :

• 3 tablespoons butter
• 2 cups rice [Vialone nano or Arborio]
• 1 small onion
• 1/4 cup Pancetta, diced. [Italian bacon]
• 6 cups chicken stock, approximately, boiling
• 3 cups shelled peas, fresh or frozen
• 1 pinch fennel seeds
• 4 tablespoons + 2 tablespoons Grated Parmesan cheese

How to do it :

• In a saucepan, heat 1 tablespoon butter, add the rice and saute for 5 minutes.
• Add the onion and panetta and cook until the onion is soft and translucent.
• Add broth to cover and cook, constantly stirring, adding more broth as soon as the rice gets dry. Continue cooking 10 minutes.
• Add the peas and continue adding broth and stirring until the rice is done "al dente", about 20 minutes in all.
• Add the fennel seeds. Remove from the heat and add the rest of the butter and the Paremsan.
• Shake the pan vigorously. This is called "mantecare the rice".
• Serve with additional Parmesan cheese on top.

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