Risotto with Pancetta and Pea Cream

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

Ingredients

• 320g risotto rice (such as Arborio or Carnaroli)
• 150g pancetta in cubes
• 400g fresh or frozen peas
• 1 shallot or small onion
• Vegetable broth as needed (about 1 liter)
• 50g grated Parmesan
• 30g butter
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by preparing the pea cream. Cook the peas in lightly salted water for about 5-10 minutes if fresh, a bit longer if frozen. Drain the peas, reserving some cooking water, and blend them with an immersion blender, adding enough cooking water to obtain a smooth cream. Adjust 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 together with the shallot and pancetta until it becomes translucent, then start adding the hot vegetable broth little by little, stirring frequently.
4. When the rice is halfway cooked, start incorporating the pea cream, continuing to add broth when necessary.
5. Cook the rice until done (it should take about 18-20 minutes in total) and, once ready, remove from heat and stir in the butter and grated Parmesan.
6. Let the risotto rest for a couple of minutes, then serve hot with a sprinkle of pepper and additional Parmesan if desired.

Curiosities

Risotto is a classic of Italian cuisine and its creaminess is achieved mainly through the correct toasting of the rice and the final mantecatura. The pancetta adds a touch of smoky flavor that pairs well with the sweetness of the peas.

I hope you like this recipe and enjoy your meal! If you need substitutions or have specific questions about the procedure, I’m here to help.