Directions
Add ½ tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It’s OK if they’re not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and ½ teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
Add a ladleful of stock to the rice — you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it’s nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.
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