First, chop thin slices of pancetta into chunks and fry until crisp. Drain and set aside. Now fry quartered button mushrooms
until lightly browned, and set these aside with the pancetta. Fry a chopped shallot for a few minutes, then add carnaroli rice
and stir over heat for a minute or two. Add a wine glass of dry white wine (or dry vermouth) and simmer until nearly absorbed.
Add chicken stock, stirring well, and continue simmering and adding stock for about 20 minutes, until the rice is cooked and creamy.
Stir in the pancetta, the mushrooms, a handful of frozen peas and a handful of freshly grated parmesan cheese.
Garnish with chopped parsley and serve in warm bowls.