Pancetta and Pea Risotto

Updated at: Sat, 21 Sep 2024 00:26:09 GMT

Step 1

In a medium saucepan over medium heat, bring the stock to a bare simmer.

Step 2

Heat the olive oil in a wide pot over medium-high heat. Add the pancetta and cook to render the fat, about 3 minutes.

Step 3

Add the shallots, stir to coat, and cook until softened and translucent, about 2 minutes.

Step 4

Add the rice cook until toasty-smelling, about 90 seconds, stirring constantly to coat all of the grains and to avoid sticking.

Step 5

Add the wine. Cook, stirring frequently, until the wine evaporates, about 90 seconds.

Step 6

Add 1 cup (240 ml) of the stock and continue cooking, stirring well and often, until the rice has absorbed all of the liquid, about 4 minutes.

Step 7

Repeat this process 3 to 4 more times, waiting after each addition of stock until the rice has absorbed all the liquid (16 to 20 minutes in total). Taste the rice; it should be al dente.

Step 8

Add the peas and the black pepper. Stir continuously for 2 minutes, or until the rice has absorbed most of the liquid. The peas should be cooked through but still bright green and crunchy.

Step 9

Remove the pan from the heat. Add the Parmesan and butter, stirring to incorporate.

Step 10

Season with salt and freshly ground pepper to taste. Garnish with the chives.

Step 11

Serve immediately, sprinkled with more cheese.

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