Pea and Pancetta Risotto by Petey Cooks

Ingredients

• 300g (1.5 cup) arborio or carnaroli rice
• 150g (5 oz) pancetta, diced
• 400g (14 oz) peas (fresh or frozen)
• 1 l (4 cup) chicken stock, warm
• 100ml (1/2 cup) heavy cream
• 2 shallots, finely minced
• 100ml (1/2 cup) dry white wine
• 80g (1/3 cup) parmesan cheese, grated
• 60g (4 tbsp) unsalted butter, cubed and chilled
• 1 tbsp fresh mint leaves
• 1 lemon (zest and juice)
• 2 tbsp olive oil

Instructions

1. Sauté aromatics in olive oil over medium heat, add 300g of peas, heavy cream, and mint, simmering for 5-7 minutes until soft.
2. Blend the pea mixture until smooth, adjust seasoning with salt and lemon juice, mount with 20g of butter, strain, and set aside.
3. Blanch remaining 100g of peas in boiling water for 1 minute, then shock in an ice bath and drain.
4. Render pancetta in a large pan over medium heat until crispy; remove pancetta and reserve the rendered fat.
5. Sweat shallots in the reserved fat for 3-4 minutes until translucent, add rice, and toast for 2-3 minutes until fragrant.
6. Deglaze the pan with white wine, stirring until fully absorbed.
7. Add warm chicken stock one ladle at a time, stirring constantly until the liquid is absorbed before adding more, for about 18-20 minutes until rice is al dente and creamy.
8. Reduce heat, stir in the pea puree, remaining butter, and parmesan, then finish with lemon juice, zest, and blanched peas.
9. Plate the risotto, garnish with crispy pancetta, a drizzle of olive oil, and fresh herbs.