Sweet pea and smoked pancetta risotto
Recipe from Elena Faita
Ingredients
4 Portions
2 tablespoons olive oil
3 tablespoons butter
1/2 cup red onion, thinly sliced
1/2 cup smoke fumagalli pancetta, diced
300g Carnaroli rice
1/2 cup white wine
1 cup fresh sweet peas
4 cups chicken stock
3 tbsp Parmesan
Salt and pepper to taste
Method
In a saucepan, heat oil and 1 tablespoon butter.
Add onions and sauté 5-7 minutes.
Add the pancetta and cook for 5 more minutes.
Add rice and sauté a few minutes before adding the wine and let it evaporate completely.
Start cooking rice by adding 1 to 2 ladles of broth at a time.
The rice cooking should take about 20 minutes.
Five minutes before the end add the peas to the risotto.
When the rice is al dente, add 2 tablespoons of butter, Parmesan, salt and pepper.
Stir before serving.
Share