Proceed as for Risotto, adding with the onion 2 ounces pancetta, minced. When half the broth has been absorbed, add 1 ½ pounds fresh or frozen peas, ½ cup coarsely chopped parsley, and 2 tablespoons chopped fennel tops or 1 teaspoon ground fennel seeds. Continue cooking. Finish with the Parmesan, butter, and a generous amount of black pepper.