Heat a little oil in a pot or pan with high sides, add the finely chopped onion and let it brown for a couple of minutes. Add the peas and sauté them with the onion for 5 minutes.
Add water to cover the peas, bring to a boil and then lower to a simmer. Continue cooking for about twenty minutes, adjusting with salt and stirring occasionally. If necessary, add more water during cooking, but be careful not to overdo it.
When the peas are soft enough, remove the pan from heat and use an immersion mixer to blend until smooth. Return the sauce thus obtained on low heat for a few minutes, stirring so that it does not stick.
Adjust the density with a further small addition of water and, if necessary, filter the mixture to eliminate any solid parts. Put aside.
Crispy speck
Cut the speck slices into small triangles.
Take a non-sticking pan and roll out the triangles cold without any additional fat (oil or butter), then bring the temperature up to about 140°C.
When one side is well browned use tweezers to turn the slices and finish the browning on the other side as well.
Let cool down on absorbent paper.
White risotto
Begin to prepare the broth by combining the water, the milk and the degerminated garlic. Put everything in a saucepan over low heat and slowly bring to a boil; keep warm over low heat throughout the preparation of the risotto.
Put a pot (casserole) on medium / high heat, immediately pour two / three tablespoons of oil, add the rice and mix with a wooden ladle; as soon as the oil begins to form bubbles, add 1/4 of the boiling broth and the chopped onion.
Continue cooking over medium heat, stirring occasionally and adding broth as the rice absorbs it. Adjust with a little salt.
After about 15/20 minutes (depending on the desired consistency of the rice), turn off the heat. For this recipe we wanted to obtain a fairly thick risotto, so we opted for a light “mantecatura” using only a little broth and without adding extra fats (grated Parmesan or other cheese).
Serve by placing the risotto in a pastry ring in the center of the plate and wait a few moments for it to thicken slightly before removing the ring, so that it retains its shape. Garnish with the crispy speck slices and the pea sauce.