Risotto with Pancetta and Pea Cream
Category: First Courses
Servings: 4
This rich and creamy risotto with crispy pancetta and a vibrant pea cream is a delightful combination of flavors, perfect for a comforting meal. The sweetness of peas balances beautifully with the savory pancetta, creating an unforgettable dish that will impress any dinner guest. Let’s get started on making this mouthwatering risotto that pairs well with any occasion, from casual weeknight dinners to special gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 280g |
| Frozen Peas | 250g |
| Pancetta (unsmoked) | 100g |
| Red Tropea Onions | 80g |
| Butter | 40g |
| Vegetable Broth | As needed |
| Salt | To taste |
| Extra Virgin Olive Oil | As needed |
Instructions
-
Prepare the Pancetta
Start by heating a pan over medium heat. Cut the pancetta into thin strips or cubes, depending on your preference. Add the pancetta to the hot pan and cook it over medium-high heat until it becomes crispy and golden brown. Once done, remove the pancetta from the pan and set it aside on a paper towel to absorb any excess fat. -
Sauté the Onions
In the same pan, with the leftover pancetta fat, add a drizzle of extra virgin olive oil. Dice the Tropea onions finely and add them to the pan. Sauté the onions over medium heat for a couple of minutes until they soften and turn translucent, releasing their sweet aroma. -
Cook the Rice
Add the Carnaroli rice to the pan with the sautéed onions. Stir the rice well to coat it in the oil and onions. Let it toast lightly for about 1-2 minutes, which will help enhance its nutty flavor. -
Add the Peas
Once the rice is slightly toasted, add half of the frozen peas directly into the pan. Stir the mixture and cook for a minute. Then, begin adding vegetable broth one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process, ensuring the rice is always just covered with liquid, until the rice is al dente, which should take around 15-18 minutes. -
Make the Pea Cream
While the rice is cooking, take the remaining peas and cook them in a small pot with a little water or vegetable broth. Once softened, blend them into a smooth puree using an immersion blender or a regular blender. If the mixture is too thick, add a little broth to reach a creamy consistency. -
Combine and Finish
When the rice is just about done (it should be tender but slightly firm to the bite), stir in the pea cream and let it combine with the rice. Adjust the seasoning with salt to taste. At this point, also add about two-thirds of the crispy pancetta back into the risotto. Stir everything together and let it simmer for an additional 1-2 minutes. -
Serve
Once the risotto has reached the perfect creamy texture, remove the pan from the heat. Serve the risotto in warm bowls, garnishing with the remaining pancetta on top. A final sprinkle of fresh cracked pepper is optional for an added touch of flavor.
This Risotto with Pancetta and Pea Cream is now ready to enjoy! The combination of the savory pancetta, creamy pea puree, and perfectly cooked rice will surely delight your taste buds. Perfectly balanced, this dish is a true comfort food classic with a gourmet twist.
Enjoy this elegant, yet simple, dish alongside a fresh salad or some crusty bread for a complete meal.
