Pea and Pancetta Risotto Recipe

The cold weather in California has encourage me to work on my risotto skills. I’ve made this one—with slight variations—three times in the last couple of weeks.

Pea and Pancetta Risotto Recipe

5 main portions

Ingredients

– 6 cups chicken stock

– 10 ounces pancetta (280 grams), cut into 1/2 inch cubes

– 2 tbsp olive oil

– 1-2 tbsp unsalted butter

– 1 small onion, chopped finely

– 1.5 cups Carnaroli rice

– 1 cup dry white wine

– 1 cup fresh English peas

– 1.5 cups frozen baby peas

– 1.5 cup Pecorino Romano

– Juice from ½ lemon

– 1-2 cup pea shoots

Instructions

Using a 4 quart saucepan over medium-high heat, bring the stock to a boil.

Adjust the heat to low and keep it warm.

Cook frozen peas according to package instructions. Strain and puree in a Vitamix with just enough of the stock to blend.

Place a 4 quart saucier over medium-high heat.

Add the pancetta into the saucier pan — no need to wait for it to warm up.

Cook until the pancetta turns brown and turn slightly crispy on the edges.

Remove the browned pancetta and set it aside.

Using the same pan, add the olive oil. There should be about 3 tbsp of fat in the pan.

Once the oil is ready, add the chopped onion.

Cook the onion until it softens, then add the rice.

Cook the rice for about 1 to 2 minutes, constantly mixing, to ensure the grains are coated with oil.

Pour the white wine and let it evaporate.

When there's very little liquid left, pour two ladles of the simmering stock into the rice.

Continue stirring until the stock has been fully absorbed.

Pour another ladle of stock and keep repeating for 8 minutes.

Add the peas.

Mix to combine and continue adding the stock for 15-20 more minutes.

Taste and adjust the seasoning of your pancetta risotto. The grains should be al dente.

Take the pan off the heat.

Add butter, grated cheese, lemon juice, pea shoots, and the browned pancetta from earlier.

Mix to combine, place a lid, and keep it covered for about 1 to 2 minutes.

Transfer your pea and pancetta risotto into plates.

Serve, with more grated Pecorino, if desired.