Preheat oven to 300° F. Heat a 10-12-inch oven-proof pan or Dutch over medium heat. Saute pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, remove from pan place on a plate.
Add butter to the pan then onion. Turn the heat down to medium-low and stirring occasionally, for 3-4 minutes until onion begin to soften.
Heat stock in a small saucepan. Return the pancetta or bacon to the frying pan and stir in the rice. Move the rice around until all the grains get a good coating of the fat. Add wine, stir until its evoropated. Add the hot stock to the rice and the black pepper.
Increase the heat under the pan to medium and let it come up to a gentle simmer, then transfer pan to the pre-heated oven, without covering allow to bake for 20 minutes.
Slice peaches place in a bowl add lemon juice. Set aside.
After 20 minutes, remove from oven and gently stir in the Pecorino until well combined, cook another 15 minutes.
Remove from oven, stir in peaches, lemon zest, basil and mint. Serve with cheese on the table.