Risotto with Pancetta, Peas, and Mint

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Pancetta, Peas, and Mint

Ingredients

Arborio rice - 1 cup
Pancetta - 1.8 oz
Onion - ½ piece
Dry White Wine - 3 fl oz
Butter - 1.8 oz
Olive Oil - 1 tablespoon
Fresh Mint - 1 stem
Grated Pecorino Pepato Cheese - 2.1 oz
Ground Black Pepper - to taste
Ocean salt - to taste
Rosemary - 1 stem
Chicken Broth - 1 qt
Frozen green bean pods - 1 cup

Step by Step guide

Step 1

Wash the peas. Melt most of the butter in a heavy-bottomed pan, adding olive oil (to prevent the butter from burning). Finely chop the onion and pancetta into cubes, and sauté them over medium heat with a sprig of rosemary until the onion becomes translucent. Meanwhile, heat the broth (it needs to be kept hot throughout the cooking process). Remove the rosemary from the pan and add the rice. Stir well and continue to sauté for 2 minutes. Then increase the heat, pour in the wine, and let it evaporate for 30 seconds while stirring continuously. Add a ladle of broth, season with salt, and cook the risotto for 10–12 minutes, stirring constantly and adding broth (the rice should maintain a semi-liquid, creamy texture). Then add the peas and continue cooking, adding broth and stirring for another 10 minutes (cooking time may vary, the main thing is that the rice should be al dente).