Risotto with Peas, Pancetta and Mushrooms

Ingredients:
7 cups chicken broth
1/4 ounce dried porcini mushrooms,
processed to a powder (about 2 tablespoons)
1/2 pound white button mushrooms, quartered
1/2 pound cremini mushrooms, quartered
3 tablespoons chopped fresh Italian parsley
1-tablespoon olive oil
1 pound pancetta, cut into 1/4 inch dice,
or bacon, cut into small pieces
6 cloves garlic, thickly sliced
1 cup finely chopped onion
2 cups Arborio rice
1 cup white wine
1 cup frozen peas
1/2 cup freshly grated Parmesan cheese
1/4-cup heavy cream
Pinch of red pepper flakes
Pinch of pepper

Instructions:
Bring the chicken broth to a simmer.
Combine the mushrooms and parsley in a bowl.
In a large, deep sauté pan heat
the oil over medium-high heat.
Add the pancetta, or bacon,
and sauté until most of the fat
is rendered and the pancetta, or bacon, is browned and
well cooked, about 10 to 15 minutes.
Remove with a slotted spoon and set aside.
In the same pan, over medium heat,
sauté the garlic and onion until softened,
Add the mushroom mixture, stir to combine,
and cook for 2 to 3 minutes.
Add the rice and pancetta or bacon.
Stir to coat the rice and combine
the ingredients well, about 1 minute.
Add the wine, scraping up any
browned bits from the bottom of the pan.
Stir and cook until most
of the liquid is absorbed.
Add the peas and stir to mix.
Add the simmering broth,
1 cup at a time, stirring frequently
to keep the rice from sticking
or burning and allowing it to
absorb the stock before adding more.
Continue to add broth, 1 cup at a time,
until you have added 4 cups.
Then add the liquid in smaller amounts,
about 1/2 cup at a time,
until the rice has finished cooking, about
30 minutes in all.
(You may not use all the broth.)
The risotto should now be creamy;
it will "tighten" when served, so creamy is important.
Add 1/4 cup of the Parmesan,
about 1/4 cup broth, and the cream.
Stir to combine. Turn off the heat
and cover the pot.
Let the risotto rest for 2 minutes,
then stir well to combine
the ingredients, and serve with
remaining Parmesan sprinkled on top.