Risotto with Pancetta and Pea Cream

Risotto with pancetta and pea cream is a rich and flavorful dish that combines the sweetness of peas with the intense flavor of pancetta. Here is a recipe you can try:

Ingredients

• 320g of risotto rice (such as Arborio or Carnaroli)
• 150g of cubed pancetta
• 400g of fresh or frozen peas
• 1 shallot or small onion
• As much vegetable broth as needed (about 1 liter)
• 50g of grated Parmesan cheese
• 30g of butter
• Extra virgin olive oil
• Salt and pepper as needed

Preparation

1. Begin by preparing the pea cream. Cook the peas in lightly salted water for about 5-10 minutes if they’re fresh, a bit longer if they’re frozen. Drain the peas while saving some of the cooking water and blend them with an immersion blender, adding enough cooking water to obtain a smooth cream. Season with salt and pepper and set aside.
2. In a large pan, sauté the finely chopped shallot in a drizzle of extra virgin olive oil. Add the pancetta and let it brown until it becomes crispy.
3. Toast the rice in the pan with the shallot and pancetta until it becomes translucent, then start adding the hot vegetable broth a little at a time, stirring frequently.
4. When the rice is half cooked, begin incorporating the pea cream, continuing to add broth when necessary.
5. Cook the rice until done (it should take a total of about 18-20 minutes) and, once ready, remove from heat and stir in the butter and grated Parmesan cheese.
6. Let the risotto rest for a couple of minutes, then serve hot with a sprinkle of pepper and more Parmesan if desired.

Curiosity

Risotto is a classic of Italian cuisine, and its creaminess is mainly achieved through the correct toasting of the rice and the final stirring in butter and cheese. The pancetta adds a touch of smoked flavor that pairs well with the sweetness of the peas.

I hope you enjoy this recipe, and I wish you a good appetite! If you need substitutions or have specific questions about the procedure, I am here to help.