from Venetian Cooking, Italy

• 3 tablespoons butter
• 2 cups Arborio rice
• 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

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.