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In a large pan fry the bacon until its super crispy, and then transfer to a bowl lined with kitchen paper to absorb any oil.
Cook the onion on a low heat in the remaining bacon fat for about 5-10 minutes, or until the onions are soft. Add the risotto rice and cook for 3 minutes. Then pour in the white wine, making sure to gently stir all the time.
Once the wine has been absorbed, add your stock a ladle full at a time, making sure it has all been absorbed before adding more. This should take around 15-20 minutes. Check the rice is cooked, and then add the peas, bacon, and cheeses. Cook for 2 minutes or until the peas are cooked and the cheese has melted.
Turn the heat off, put a lid on the pan, and allow to rest for 2 minutes. It is then ready to serve, I like a drizzle of extra virgin olive oil on top and a shaving of parmesan!