Traditional Italian risotto follows five simple steps. Once you learn the rhythm, you can build endless seasonal variations.
• Heat Broth: In a medium saucepan, heat broth on medium heat.

Step 1: Il Soffritto- Build the aromatic flavor base 

• Separately, in a large saucepan, heat the olive oil over medium heat for 2 minutes.
• Add minced shallot and saute with a wooden spoon for 3 minutes.

Step 2: La Tostatura- Toast the rice 

• Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until lightly toasted.

Step 3: Lo Sfumato- “Make steam”, adding acidity to balance

• Add white wine and let evaporate, about 4 minutes.

Step 4: La Cottura- Cook the rice

• Increase heat to medium-high and add 2 ladles of the warm broth, salt, and peas. Stir to combine.
• Continue adding 1–2 ladles of warm broth at a time, stirring often and allowing most of the liquid to absorb before adding more. Continue cooking for 15–20 minutes (or according to the rice package instructions) until the rice is creamy and al dente.

  Keep an eye on the pan—risotto likes small additions of broth every few minutes rather than all at once.
• Meanwhile, slice the pancetta into small pieces, and heat in a medium saute pan on medium heat (no oil) until crispy ~ approximately 5 minutes.

Step 5: La Mantecatura- Add the creamy texture  

• When rice is fully cooked, remove from heat and quickly add the mint, butter, and parmesan cheese. Stir vigorously until butter is melted and cheese incorporated.
• Portion 1-serving (¾ cup) on a dinner plate, and gently tap the underside of the plate with the heel of your hand to help the risotto spread naturally.

  Add ~½ Tablespoon crispy pancetta to the plate
• Continue to plate and garnish for the remaining servings.

Buon Appetito!