Risotto with Pea Cream and Guanciale

The risotto with pea cream and guanciale is a tasty and colorful spring dish. Let’s see the recipe together.

Ingredients

• 320 g Carnaroli or Arborio rice
• 200 g fresh or frozen peas
• 100 g guanciale
• 1/2 white onion
• 1 liter vegetable broth
• 40 g grated Parmesan
• 20 g butter
• Extra virgin olive oil
• Salt and pepper to taste
• A few mint leaves for garnish (optional)

Preparation

1. Start by finely chopping the onion and cutting the guanciale into strips or cubes.
2. In a pan, brown the guanciale in a drizzle of oil until it becomes crispy. Once ready, remove it and set it aside on a sheet of absorbent paper.
3. In the same pan, add a drizzle of oil if necessary and sauté the chopped onion until it becomes translucent.
4. While the soffritto is cooking, prepare the pea cream by blending most of the peas with a bit of broth until you obtain a smooth and homogeneous consistency.
5. Add the rice to the pan with the soffritto and toast it for a couple of minutes over medium heat, stirring continuously.
6. Start moistening the rice with the hot vegetable broth little by little, adding more as it is absorbed, continuing to stir.
7. Halfway through cooking, incorporate the pea cream into the risotto and continue cooking, adding broth when necessary.
8. When the rice is almost done cooking, add the remaining whole peas and adjust salt and pepper.
9. Once the rice is cooked to the right point, stir in the butter and grated Parmesan, mixing well to obtain a creamy risotto.
10. Serve the risotto immediately, garnished with the crispy guanciale and, if you like, a few mint leaves for a touch of freshness.

Trivia

Although many consider risotto a complicated recipe, by following the basic steps and respecting the cooking times, it is possible to achieve an excellent result. The special touch of this dish lies in the use of guanciale which, with its intense flavor and crispy texture, pairs perfectly with the sweetness and creaminess of the peas.