- 500g risotto rice
- 700g fresh peas (unshelled weight), shelled
- 80g butter
- 40g pancetta, cut into small cubes
- 1 medium onion, finely chopped
- parsley to taste, finely chopped
- 60g parmesan cheese
- stock (vegetable or chicken)
- Fry the onion, pancetta and parsley in half the butter. When the onions start to colour, add the peas and cook for a further 5 minutes
- Add a couple of ladles of hot stock and bring to the boil. Add the rice and stir.
- Continue in the usual way for risotto – note: use more stock than for a standard risotto. The finished dish should be quite sloppy – almost like a soup.
- When the rice is cooked al dente remove from the heat. Adjust salt and pepper, stir in the parmesan and the rest of the butter. Serve immediately
Giorgio Mantello used the picture above to illustrate an article on his site a cena da Giorgio. This is a translation of his comments:
I chose this image because it shows excellently what should be the consistency of the risotto – neither too thick nor too liquid – in Venice is said to be “moeche”. which translates as soft and a little sticky. enjoy!