Pancetta and Pea Risotto
Serves 4
Pair with...
Ingredients
6 T butter, divided
Olive oil
6-8 C chicken stock
1/2 C white wine (optional)
1 shallot (or half a small onion), minced
8 oz pancetta, diced
2 C Arborio rice
10 oz frozen peas
2 C Parmigiano Reggiano, grated plus more for garnish
Zest from one lemon
Basil, chopped
Cherry tomatoes, halved
Salt
Preparation
In a pot, heat stock until lightly simmering.
Heat a large pan over medium heat and cook pancetta until crispy. Remove from and reserve.
Wipe out the pan and melt two tbsp butter and 1 tbsp oil.
Add the shallot and cook for 3-4 minutes.
Add rice and cook 3-4 minutes, coating the rice with the butter and oil.
Add wine and stir 3-4 minutes.
Add chicken stock with a ladle until just covering rice. Stir and cook until absorbed and add more stock.
Continue process until rice is cooked, about 20 minutes. The rice should be firm but not hard, barely sticking in your teeth (‘al dente’).
Toward the end of cooking, add peas and pancetta.
Remove from heat.
Add remaining butter in chunks and melt into rice.
Stir in cheese and stir to combine.
Stir in zest.
Add salt to taste.
Serve in bowls with extra grated cheese, tomatoes and basil.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!