Risotto with Pancetta and Peas
(w/Brown Veal Stock)
Author: Jackie OurmanRecipe type: Side or Main Dish
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
•2 T butter
•5-7 slices pancetta, diced
•1 shallot, minced
•1¼ C Arborio Rice
•1/3 C dry white wine
•4 C Veal stock (I used homemade veal stock from class. You can purchase veal stock from the store, homemade or boxed. Just be sure to taste before you add salt. Store bought will likely need none, homemade will need a lot.)
•2 oz fresh, shredded parmesan reggiano
•½ C peas
•1 oz fresh parmesan reggiano, cut into pieces, for garnish
1.Put a large saucepan over medium heat on the stove
2.Melt butter in saucepan and add pancetta to crisp. Remove from pan and set aside.
3.Add shallot to pan for 5-7 minutes, until translucent.
4.Add arborio rice to pan for 2-3 minutes until coated and slightly cooked
5.Splash white wine over arborio rice and allow to absorb, stirring continuously for additional 2-3 mins
6.Add 2/3 veal stock, bring to boil and simmer, continuously stirring and adding in additional stock in 3 parts until absorbed over 20-25 minutes total.
7.Add peas and shredded parmesan after 1st 10 minutes.
8.Mix in pancetta when finished and garnish with additional parmesan cheese.
9.Serve and enjoy!