CookEat Recipe
Pea Risotto with Pancetta
Buttery onion risotto finished with peas cooked in pancetta, garlic and parsley, plus Parmesan.
Method
Steps
Step 1
Gather the ingredients: 500 g risotto rice; 100 g butter, divided equally; 1 medium onion; About 1.5 litres hot water for the rice; 400 g shelled fresh peas; 40 g pancetta; 1 garlic clove; 1 tablespoon chopped parsley; 1 tablespoon olive oil; About 300 ml water for the peas; broth is an alternative; 60 g grated Parmesan; Salt and black pepper to taste.
Step 2
Finely chop the pancetta, garlic and parsley. Cook in the olive oil with a little salt and pepper. When the garlic just begins to colour, add the peas and stir until coated. Add the 300 ml water or broth and simmer until the peas are tender, about 10–15 minutes. Keep hot.
Step 3
Finely chop the onion and cook in 50 g butter until golden. Add the dry rice and stir until it has taken up the butter. Do not wash and dry it in a cloth; simply use clean dry risotto rice.
Step 4
Add the hot water a ladleful at a time, stirring regularly and keeping enough liquid in the pan for the grains to cook evenly. Season with salt. Cook until nearly tender, usually 16–20 minutes depending on the rice.
Step 5
Stir in the remaining 50 g butter, the cooked peas with their pancetta seasoning and enough pea liquid to keep the rice moist. Add the Parmesan just before removing from the heat and serve fairly dry while still moist.
Step 6
For the optional pea-pod purée, use only fresh, tender, well-washed pea pods. Boil them in water until soft, blend or pound and press through a fine sieve, discarding all fibrous material. Stir a little of this smooth purée into the hot rice-cooking water, starting with 100 ml and adjusting the final liquid. Do not put whole fibrous pods in the risotto.
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