Ingredients
Method
Main
1.Heat oil and half the butter in a saucepan over medium-high heat, add onion and pancetta and stir occasionally until onion turns golden (8-10 minutes). Add rice and stir to coat (2-3 minutes).
2.Meanwhile, pod peas, reserving pods and peas separately. Bring stock and pea pods to the simmer in a saucepan over medium heat, cook until bright green (4-5 minutes), strain (discard pea pods), return stock to pan, reduce heat to low and keep warm.
3.Add pea stock to rice to cover and stir until almost absorbed. Continue adding stock a ladleful at a time, stirring until stock is absorbed before adding more, until rice is three-quarters cooked (20-25 minutes). Add peas and continue stirring and gradually adding stock until rice is al dente (5-6 minutes). Stir in parmesan, parsley and remaining butter, season to taste, serve hot with extra parmesan.
Vialone nano, a risotto rice, is available from select delicatessens. If it’s unavailable, substitute carnaroli. You may need to adjust the amount of stock.
This recipe is from the October 2012 issue of
.
Drink Suggestion: Dry Italian-style white such as a Soave. Drink suggestion by Max Allen
Notes
