Put the white wine (350ml) and stock (750ml) into a large saucepan. Bring to the boil and then reduce down to a simmer.

Meanwhile thinly slice the shallots.

Heat half of the olive oil (1 tsp) in a large frying pan. Add the pancetta (65g) and cook for a few minutes on a medium heat until cooked through. Remove the pancetta from the pan and set aside to use later.

Add the remaining olive oil to the frying pan, turn the heat to low and add the shallots. Cook for three minutes until soft, stirring regularly.

Add the rice to the shallots, increase the heat to medium and fry for two minutes.

Add 1 ladle of stock to the rice and stir until it has all been absorbed. Once absorbed add another ladle of stock and once again stir until it has been absorbed by the rice.

Repeat this process for about 15 minutes, at this point the rice will be almost cooked. Add the frozen peas (100g) and dried tarragon (1 tbsp).

Continue adding stock for about another 5 minutes until the rice is just cooked.

Finely grate the manchego cheese (40g) and once the rice is cooked add the cheese and cooked pancetta and stir to combine.

Season with salt and pepper and serve.