Risotto with pancetta, green peas and mint
2 servings
30 minutes
Risotto with pancetta, green peas, and mint is an exquisite dish of Italian cuisine that embodies a harmony of flavors. Historically, risotto originated in Northern Italy, and the addition of pancetta and green peas gives it a special depth and freshness. The delicate Arborio rice absorbs the aromas of rosemary, white wine, and meat broth, creating a creamy texture. Pancetta adds richness while green peas provide lightness. The finishing touch is grated Parmesan and fresh mint that highlight the flavor contrast. This dish is perfect for both a cozy family dinner and a festive table, pairing well with white wine and fresh bread.
1
Wash the peas. Melt most of the butter in a heavy-bottomed pan and add olive oil to prevent the butter from burning. Finely chop the onion and pancetta into cubes and sauté them over medium heat with a sprig of rosemary until the onion becomes translucent. Meanwhile, heat the broth (it needs to stay hot throughout cooking). Remove the rosemary from the pan and add the rice. Stir well and continue to sauté for 2 minutes. Then increase the heat, pour in the wine, and let it evaporate for 30 seconds while stirring constantly. Add a ladle of broth, season with salt, and cook the risotto for 10-12 minutes while stirring continuously and adding broth (the rice should maintain a semi-liquid creamy texture). Then add the peas and continue cooking by adding broth and stirring for another 10 minutes (cooking time may vary; it's important that the rice is al dente).
- Frozen green peas: 1 glass
- Butter: 50 g
- Olive oil: 1 tablespoon
- Onion: 0.5 piece
- Pancetta: 50 g
- Rosemary: 1 stem
- Arborio rice: 1 glass
- Dry white wine: 100 ml
- Meat broth: 1 l
- Sea salt: to taste
2
Remove from heat, add the remaining oil and parmesan. Serve with mint leaves and freshly ground pepper.
- Butter: 50 g
- Grated Parmesan cheese: 60 g
- Fresh mint: 1 stem
- Freshly ground black pepper: to taste