Venetian Rice Dish with Pancetta and Peas
This is one of those dishes that I have been meaning to get around to cooking for a while….I should have made it before – it is delicious!
Simplicity itself and considering the basic ingredients the result is remarkable. It satisfies the soul and calms the beast. It is awash with flavours.
For 4
60gm butter
3 tbsps olive oil
1 onion peeled and finely chopped
150 gm pancetta or smoky bacon
500gm frozen peas
A handful of chopped fresh flat leaf parsley
1.5 L of hot chicken or vegetable stock
400 gm arborio rice
50 gm parmesan grated
Good extra virgin oil for drizzling
Salt and pepper to taste
Melt 40 gm of the butter with the oil in a large sauté pan and fry the onion and pancetta for 5 minutes, stirring now and then, Add the peas with the parsley, and 2 ladlefuls of the hot stock. Simmer for 15 minutes – no lid – until the stock has evaporated.
Add the rice and stir gently on a medium heat for 2 minutes. Pour in 500 ml of the stock and continue to cook, stirring occasionally. As soon as the water has been absorbed add more stock, a ladleful at a time. Cook for 20 more minutes until the risotto looks a little like soup and the rice is cooked but still has a bite to it.
Remove the pan from the heat and stir in the remaining butter and parmesan. Cover with a lid and leave to rest for 3 minutes. Serve in warmed bowls and drizzle on a little olive oil at the table.
Autumnal bliss in a bowl.
