Steps

1. Heat a small amount of butter (or olive oil) in a frying pan and sauté 40g of pancetta.
   🕒 02:12
2. Add 1/4 finely chopped onion and sauté briefly.
   🕒 02:35
3. Add 100g of green peas and sauté lightly.
   🕒 03:03
4. Add about 600cc of broth and simmer for approximately 5 minutes.
   🕒 03:20
5. Add 120g of uncooked rice and cook for about 12 to 13 minutes.
   🕒 04:20
6. Remove the deveined shrimp (using a skewer or toothpick) and peel the heads and shells from the 6 shrimp.
   🕒 04:43
7. Cut the prepared shrimp into bite-sized pieces.
   🕒 06:16
8. While the risotto is simmering, if it becomes too dry, add more broth (or water/hot water) to maintain a soupy consistency.
   🕒 06:57
9. Warm another frying pan, add a small amount of olive oil, and quickly sear the bite-sized shrimp.
   🕒 07:13
10. Lightly season the seared shrimp with salt.
    🕒 07:30
11. Remove the frying pan from the heat, add a suitable amount of brandy, and flambé.
    🕒 07:39
12. Add a small amount of broth to the pan with the flambéed shrimp to create a sauce.
    🕒 08:10
13. As the risotto thickens, add more broth to make it slightly looser and creamier. Season with salt and pepper to taste.
    🕒 08:20
14. Off the heat, add a suitable amount of butter and a suitable amount of Parmesan cheese to the risotto and mix well.
    🕒 09:01
15. Add a suitable amount of finely chopped parsley to the risotto.
    🕒 09:28
16. Plate the risotto and top with the sautéed shrimp and the prepared sauce.
    🕒 09:45