Pancetta and Brussels Sprouts Risotto

1/2 pound Brussels Sprouts 1 cup Arborio rice 2 tablespoons olive oil 1/2 onion, chopped 3 ounces pancetta, chopped 16 ounces chicken broth 1/4 white wine Romano cheese grated 1. Remove the outer leaves and stems of the Brussels sprouts, rinse with water and cut in half (If very large Brussels sprouts, cut into quarters), […]