Pancetta and Pea Risotto
Risotto is becoming a familiar and favorite dish in many homes. This creamy stirred-rice meal can incorporate all manner of vegetables, bits of meat and cheeses. Pancetta—unsmoked Italian bacon—is used here. If not available, substitute diced American-style bacon.
2 to 3 ounces pancetta or bacon, diced
1 onion, chopped
4 1/2 cups chicken broth
1 cup arborio, or other short-grain rice
1/2 cup dry white wine
8 ounces frozen peas
4 ounces shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
Fresh sage leaves
- In large shallow skillet sauté pancetta to render fat. Stir in onion and sauté, about 5 minutes, until tender.
- Heat chicken broth in medium saucepan and keep at a simmer.
- Add rice to the onion in skillet, cook and stir 1 minute; add wine and stir until absorbed, about 2 minutes. Using a soup ladle, add about 1/2 cup of broth to the skillet; stir until absorbed. Continue cooking, adding broth gradually and stirring almost constantly, until rice starts to soften, about 10 minutes. Add peas and continue cooking, adding broth 1/2 cup at a time, until rice is just tender but slightly firm in the center and mixture is creamy, about 10 minutes longer.
- Stir in cheese to melt; season with salt and pepper.
- Spoon into shallow bowls to serve garnished with fresh sage.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.