Скачать или смотреть We’re dishing up some spring recipe inspiration. Save the recipe for this spring pea risotto below.

We’re dishing up some spring recipe inspiration. Save this post and the recipe for this spring pea risotto below.

Spring Pea Risotto with Pancetta and Parmesan

Ingredients
4 oz pancetta, diced
1 shallot, diced
1 cup Arborio rice
1/3 cup dry white wine
1 quart chicken stock
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese (plus more for serving)
2 tablespoons butter
Kosher salt, to taste

Directions
Start by pouring chicken stock in a stock pot and warm over medium heat, you’ll use this later to cook the risotto. Then, heat a separate large pan, like our Perfect Pan, over medium-low heat and add pancetta. Cook until golden and crispy. Remove the pancetta from the pan and set aside. Add shallot and cook until translucent, about 5 minutes. Add rice and stir to coat, then let it toast for a few more minutes, stirring frequently. Stir in the wine and cook until most of the liquid is evaporated.
Now it’s time to slowly cook the rice. Add one ladle of warm chicken stock to the rice and stir frequently until most of the liquid is absorbed. Continue this process, ladle by ladle, until the rice is cooked through. Add peas, Parmesan, pancetta (reserve a bit to garnish the top), and butter and stir well. Add salt to taste. Top with remaining pancetta and a bit more grated Parmesan and serve immediately.