Peas and Pancetta Risotto

History & Background

Dry variant of the Venetian classic 'risi e bisi' (looser, celebrated April 25, San Marco). The Lombard version uses pancetta instead of cotechino.

Ingredients for 4

• 320g Carnaroli rice
• 400g fresh shelled peas (or 250g good frozen)
• 150g cubed smoked pancetta
• 1 white onion
• ½ glass white wine
• 1L beef broth
• 60g cold butter
• 60g Parmigiano
• Chopped parsley
• Extra virgin olive oil
• Salt, pepper

Method

1. Render pancetta until crisp; reserve 1/3.
2. In the fat sweat chopped onion.
3. Toast rice and deglaze with wine.
4. Add broth for 8 min.
5. Fold in peas and continue.
6. Manteca off heat with butter, Parmigiano and parsley.
7. Garnish with reserved crisp pancetta.
8. Grinding of pepper.

Wine pairing

Lugana or Soave Classico.

Common mistakes

• Frozen peas without browning (flat flavour).
• Overdoing pancetta (covers sweetness).
• Overcooking peas.