Risotto alla Paesana
Category: Main Dishes
Serves: 4 people
Risotto alla Paesana is a vibrant and hearty Italian dish that beautifully combines fresh vegetables and savory pancetta with creamy Arborio rice. This rustic risotto brings together the essence of a country kitchen, with each ingredient contributing to a dish full of flavor and comfort. With its fresh, seasonal ingredients and the depth of Parmigiano Reggiano, it’s perfect for a cozy dinner that feels like a warm embrace.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arborio rice | 400g |
| Broad beans (Fave) | 250g |
| Tomatoes | 200g |
| Green peas (Pisellini) | 200g |
| Zucchini | 150g |
| Onions | 130g |
| Carrots | 130g |
| Celery stalks | 65g |
| Pancetta (tender) | 65g |
| Vegetable broth | 1L |
| Parmigiano Reggiano DOP | 3 tablespoons |
| Fresh basil | 8 leaves |
| Fresh parsley | 1 tablespoon |
| Black pepper | To taste |
| Salt | To taste |
| Extra virgin olive oil | To taste |
Instructions
Step 1: Prepare the Vegetable Broth
Start by preparing your vegetable broth, as this will serve as the base for your risotto. For a homemade touch, consider using fresh, organic vegetables to create a clear and flavorful broth.
Step 2: Prepare the Beans and Vegetables
Shell the broad beans, making sure to remove the tougher outer skin for a more tender bite. Rinse the peas under cold water to remove any dirt or debris. Wash the tomatoes, cut them in half, and carefully remove the seeds before dicing them into small pieces.
Next, wash the zucchini and cut it into small cubes (roughly the same size as the diced tomatoes). Chop the carrots, celery, and onions finely to create a fragrant base for your risotto.
Step 3: Cut the Pancetta
Take the pancetta and slice it into small cubes. Pancetta adds a rich, savory flavor that will elevate the dish.
Step 4: Sauté the Vegetables
In a large skillet or saucepan, heat a generous splash of extra virgin olive oil over medium heat. Add the finely chopped onions, carrots, and celery, sautéing them gently until they become soft and aromatic, about 5 minutes.
Step 5: Add the Pancetta and Tomatoes
Once the vegetables are softened, add the diced pancetta to the pan. Cook for another 3-4 minutes, allowing the pancetta to crisp up slightly. Then, stir in the diced tomatoes and broad beans. Season with salt and freshly ground black pepper to taste.
Step 6: Simmer and Infuse the Flavors
Let the mixture simmer on low heat for 10 to 15 minutes, allowing the flavors to meld together. Stir occasionally to prevent anything from sticking to the bottom of the pan. After the vegetables are tender, add the freshly chopped basil and parsley, giving everything one last stir before letting it cook for another 10 minutes.
Step 7: Toast the Rice
Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly to ensure the rice is coated with the fragrant vegetable mixture. The rice should begin to look translucent around the edges.
Step 8: Begin Adding the Broth
Gradually begin adding the hot vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more broth. Repeat this process until the rice is tender yet al dente, about 18 to 20 minutes. Make sure to keep an eye on the consistency, adding more broth as necessary to prevent the rice from drying out.
Step 9: Final Touches
Once the risotto has reached the desired consistency, stir in the Parmigiano Reggiano for a rich, creamy finish. Taste and adjust the seasoning with more salt and pepper if necessary.
Step 10: Serve and Enjoy
Remove from heat, give the risotto a final stir, and serve immediately. This dish pairs beautifully with a light salad or some crusty bread. Garnish with a few extra basil leaves for a fresh touch.
Nutritional Information (Per Serving)
While specific nutritional information can vary based on ingredient brands and preparation methods, here’s an estimated breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 12g |
| Carbohydrates | 65g |
| Fat | 15g |
| Fiber | 6g |
| Sodium | 600mg |
| Calcium | 150mg |
Chef’s Tips
- Broth: For a richer flavor, consider making your own vegetable broth by simmering carrots, onions, and celery in water for about an hour. Alternatively, you can use store-bought broth for convenience.
- Vegan Version: You can make this dish vegan by omitting the pancetta and using a plant-based alternative to Parmigiano Reggiano.
- Add more veggies: Feel free to customize the vegetables based on what’s in season, like peas, artichokes, or even mushrooms.
Risotto alla Paesana is a perfect dish to bring the flavors of Italy into your kitchen. It’s versatile, nourishing, and full of fresh ingredients that transform simple rice into a rich and comforting meal. Serve it as a main course for a family dinner or as a side dish for a larger spread, and enjoy the satisfaction of a home-cooked meal that feels both indulgent and healthy. Buon appetito!
