Risotto with Pancetta, Peas, and Mint
Risotto • Italian
Description
Risotto with Pancetta, Peas, and Mint
Ingredients
- Arborio rice 1 cup
- Pancetta 0 oz
- Onion ½ piece
- Dry White Wine 5 fl oz
- Butter 0 oz
- Olive Oil 1 tablespoon
- Fresh Mint 1 stem
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
- Ocean salt to taste
- Rosemary 1 stem
- Chicken Broth 0 qt
- Frozen green bean pods 1 cup
Step-by-Step Guide
Step 1
Wash the peas. Melt most of the butter in a heavy-bottomed pan, adding olive oil (to prevent the butter from burning). Finely chop the onion and pancetta into cubes, and sauté them over medium heat with a sprig of rosemary until the onion becomes translucent. Meanwhile, heat the broth (it needs to be kept hot throughout the cooking process). Remove the rosemary from the pan and add the rice. Stir well and continue to sauté for 2 minutes. Then increase the heat, pour in the wine, and let it evaporate for 30 seconds while stirring continuously. Add a ladle of broth, season with salt, and cook the risotto for 10–12 minutes, stirring constantly and adding broth (the rice should maintain a semi-liquid, creamy texture). Then add the peas and continue cooking, adding broth and stirring for another 10 minutes (cooking time may vary, the main thing is that the rice should be al dente).
Step 2
Remove from heat, add the remaining butter and Parmesan. Serve with mint leaves and freshly ground pepper.
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