Nettle tops from about 15-20 plants. Pull off the leaves and wash them in cold water. Squeeze dry and chop roughly.
In a small frying pan, start cooking the pancetta cubes until they are perfectly crispy. Put to one side.
In a good sized saucepan, gently fry the onion in the oil until it starts to soften. Add in the garlic and fry for another minute or two. Then pour in the risotto rice and stir to coat the grains with oil.
Add the smoked paprika and black pepper to the rice mixture and pour in one ladle of hot stock. The stock will slowly get absorbed by the rice. Stir constantly and when it is looking almost dry, add in another ladle of hot stock. Keep slowly ladling in the stock until it has all gone, by which time the rice should be perfectly cooked. This can take 15-20 minutes so don't leave the stove and keep stirring!
Throw in the chopped nettle tops and mix through for a minute or two.
Add half the crispy pancetta to the risotto & stir through, dish up and scatter the remaining pancetta over the top.