Bacon and Pea Risotto
6,8 / 10
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- ⅔ cup Pancetta (or bacon)
- 2.333 cups Arborio rice (or carnaroli rice)
- 5 cups hot vegetable stock (or chicken stock)
- 2 cups peas
- freshly ground Black pepper
- 2 tablespoons butter
- To garnish
- ½ cup Parmesan (shaved)
Heat the oil in a large shallow pan and cook the onion and pancetta until tender and lightly golden- about 10 minutes.
Stir in the rice and cook, stirring, until the grains are coated with oil. Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock. Continue cooking until the rice is tender, but still has a little bite.
Stir in the peas and season with salt and pepper. Cook for 1-2 minutes until the peas are tender.
Remove from the heat, cover, and stand for 2 minutes, then stir in the butter. Serve immediately garnished with cheese shavings and a sprinkling of freshly ground pepper.