Risotto with Peas, Pancetta, and Marjoram
Category: Main Course (Primi Piatti)
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
A fragrant, savory risotto that brings together the smoky richness of pancetta, the sweet freshness of peas, and the subtle herbaceous notes of marjoram. This dish is a delightful marriage of textures and flavors, with each ingredient playing a key role in creating a balanced and comforting meal. Perfect for a special dinner or a cozy weeknight treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 400g |
| Pancetta (smoked, sliced) | 100g |
| Peas (fresh or frozen) | 150g |
| Marjoram (fresh, finely chopped) | 20g |
| Extra virgin olive oil | 30g |
| Shallot (finely chopped) | 1 |
| White wine | 100g |
| Vegetable broth (hot) | 500g |
| Butter | 40g |
| Parmigiano Reggiano DOP (grated) | 100g |
Instructions
-
Prepare the Pancetta
Begin by slicing the pancetta into thin strips, then cut these into small matchstick-like pieces. Heat a non-stick pan over medium heat, and add the pancetta without any additional fat (the pancetta will release its own). Fry it until it becomes golden brown and crispy. Once done, remove it from the pan and set it aside in a bowl. -
Sauté the Shallot
In the same pan used for the pancetta, heat the extra virgin olive oil over low to medium heat. Add the finely chopped shallot and sauté it gently for about 5 minutes, or until it becomes soft and translucent. The shallot will add a sweet, aromatic base to the risotto. -
Blanch the Peas
While the shallot is cooking, bring a pot of water to a boil and add the peas. Blanch them for about 3-4 minutes, just until they turn bright green and tender. Drain and set them aside. -
Cook the Rice
Once the shallot is ready, add the Carnaroli rice to the pan and toast it for a minute or so, stirring frequently. This will help the rice absorb the flavors and create a creamy texture. Next, pour in the white wine, stirring constantly, and let the alcohol evaporate. -
Add Broth and Simmer
Gradually begin adding the hot vegetable broth, one ladle at a time, stirring the rice occasionally. Wait until the liquid is absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and al dente (about 18-20 minutes). -
Finish the Risotto
A few minutes before the rice is fully cooked, stir in the blanched peas and the freshly chopped marjoram. This will infuse the risotto with the fresh herbal flavor. Once the rice is tender and the texture is creamy, remove the pan from the heat. -
Mantecare
Stir in the butter and grated Parmigiano Reggiano DOP until fully melted and incorporated. This will make the risotto luxuriously creamy and rich. -
Serve
Serve the risotto immediately, garnished with a little extra marjoram if desired, and enjoy the delightful flavors of pancetta, peas, and marjoram in every bite.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 15g |
| Carbohydrates | 60g |
| Fat | 22g |
| Saturated Fat | 6g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 670mg |
Tips and Variations:
- Substitute Pancetta: If pancetta is unavailable, you can replace it with prosciutto or bacon, though the flavor profile will change slightly.
- Herb Variations: Marjoram can be substituted with thyme or oregano, though marjoram’s delicate, sweet flavor truly enhances this dish.
- For a Creamier Risotto: Stir in a touch more butter or a dollop of cream at the end of cooking for extra richness.
- Make It Vegan: Omit the butter and cheese, and substitute with plant-based versions for a dairy-free option.
This Risotto with Peas, Pancetta, and Marjoram is a beautiful example of Italian comfort food at its finest. Whether you’re new to risotto or a seasoned chef, this dish is sure to become a favorite in your recipe rotation. Enjoy the balance of creamy rice, crispy pancetta, and aromatic herbs in every bite!
