Servings: 4
Calories: 556kcal
Ingredients
- 1⅓ cup rice vialone nano
- ½ cup bacon Italian pancetta
- 2/3 cup peas with their pods
- 1 unit onion cut in half
- 1 cup onion chopped
- 3 tbsp Parmesan grated
- 3 tbsp butter
- 2 tbsp parsley chopped
- 2 tbsp mint chopped
- 2 tbsp olive oil extra virgin
Instructions
TO MAKE THE STOCK
- Start by shelling the peas because you willuse the pods for a simple but flavorful stock. Separate the peas from theirpods and set aside. Bring 1 gallon of water to boil, add the pods, some saltand the onion, cut in half. Let it simmer for 10 minutes. Discard the pods andthe onion and now you have the broth to make your risotto.
TO MAKE THE RISOTTO
- Chop the onionand set aside. Heat 2 tbsp of EVOO in a pan over low heat, add the onion and cook until become translucent. Add the bacon and let it cook a for 4 minutes, until it releases its fat. Add the rice and let the rice toast slightly before adding 2 cups of broth. As the broth gets absorbed, keep adding 1 or 2 more cups, stirring occasionally (not continuously. Continue for 10-15 minutes. Add the peas, and half of the chopped herbs. Cook for few more minutes until the gran if rice are firm to the tooth (al dente).
TO CREAM THE RISOTTO:
- Switch off the heat. Please note that during the creaming, the rice will still cook, making it just perfect. If you keep the heat on, the rice will overcook and instead you will have a mushy risotto. Add all the butter, followed by the 3 tbsp of parmesan, and 2 tbsp of broth. Mix until everything is dissolved.
- TO PLATE YOUR RISOTTO:
- You can now plate your risotto, sprinkle it with crushed pepper and the chopped herbs. Serve it and as we say in Veneto: MANGIA MANGIA!
Nutrition
Calories: 556kcal | Carbohydrates: 66g | Protein: 17g | Fat: 25g | Sodium: 666mg | Potassium: 263mg | Fiber: 6g | Sugar: 3g | Vitamin A: 752IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!