SPRING PEA RISOTTO WITH MINT & PANCETTA
A creamy spring risotto made with sweet peas, fresh mint, Parmesan cheese, and crispy pancetta.
Equipment
- Wooden Spoon
- 2 Medium saucepans
- Small saute pan
Ingredients
- 4 cups Chicken Broth
- 1 ½ Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons minced shallot
- 1 cup Risotto Rice “Arborio”
- ¼ cup White Wine
- ½ - 1 teaspoon Salt - NOTE: depend on the stock/broth used and personal preference
- ⅔ cup Sweet Peas
- 2 Tablespoons Unsalted butter
- 2 Tablespoons finely chopped fresh mint - plus more for garnish
- ⅔ cup Parmesan Cheese - grated. + plus more for garnish
- 4 ounces Pancetta
Instructions
- In a medium saucepan, heat chicken broth on medium heat.
- Separately, in a large saucepan, heat EVOO on medium heat for 2 minutes.
- Add minced shallot and saute with a wooden spoon for 3 minutes.
- Add risotto rice and “toast” for 2 minutes, continuously stirring.
- Add white wine and let evaporate, about 4 minutes.
- Increase heat to medium-high; and add 2 ladles of chicken broth, salt, and peas. Stir to combine.
- Continue to cook for 15-20 minutes. Be sure to monitor the rice, adding 1 - 2 ladles of broth at a time as the rice cooks. (It is important to keep an eye and add a little broth every few minutes!)
- Meanwhile, slice the pancetta into small pieces, and heat in a medium saute pan on medium heat (no oil) until crispy ~ approximately 5 minutes
- When rice is fully cooked, remove from heat and quickly add the mint, butter, and parmesan cheese. Stir vigorously until butter is melted and cheese incorporated.
- Portion 1 serving (¾ cup) on a dinner plate, hitting the bottom of the plate with the heel of your hand to evenly distribute the risotto. Add ~½ Tablespoon crispy pancetta to the plate
- Continue to plate and garnish for the remaining servings
- Buon Appetito!
Notes
Serving & Garnish Tips:
- Garnish with additional parmesan cheese, fresh mint ribbons, very light EVOO drizzle, and fresh cracked pepper
- Serve immediately — risotto waits for no one 😉
- For the vegetarian version, omit the pancetta, and then substitute vegetable broth or even water for the chicken broth.
- Frozen peas can work beautifully here as well
- Finely minced red onion or white onion can be substituted for the shallot.
- Bacon or guanciale can be substituted for the pancetta
- The total Rice Cooking Time from when it is initially added is about 25-27 minutes
- Leftovers can be used for Arancini: Arancini (Fried Risotto Balls)
- Step 1: “Il Soffritto”- Create the aromatic flavor base.
- Step 2: “La Tostatura” – Toast the rice.
- Step 3: “Lo Sfumato” - Make steam, adding acidity to balance.
- Step 4: “La Cottura” - Cook the rice.
- Step 5: “La Mantecatura” - Add creamy texture.