Risotto With Peas And Pancetta - cooking recipe

Ingredients

2 tablespoons oil garlic-flavored olive oil
6 ounces cubed pancetta or 6 ounces diced thick-cut bacon
1 1/4 cups frozen baby peas
8 ounces orzo pasta
2 1/2 cups boiling water
salt
1 tablespoon soft butter
2 tablespoons grated parmesan cheese
pepper

Preparation

Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough.
Add the pancetta and cook, stirring until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. If using thick-cut bacon and there is too much oil in pan, i think i would pour off until 2 Tbsp left before adding the peas.
Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water.
Add salt cautiously (the pancetta and bacon are salty as is the Parmesan later); then turn down heat and let simmer for 10 minutes uncovered, though check on it a couple of times and give a stir or two, to stop it from sticking and see if you need to add a little more water.
When it's ready, the risotto should be soft and starchy and the water absorbed.
Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve warm.
Note: to make garlic flavored oil, add a peeled garlic clove to regular olive oil and cook until golder,discard garlic, use the oil.