I love rice, but we don’t eat a whole lot of it because P was brought up, ironically, on the three Ps: pasta, pane, and pizza. So I figured that maybe if I threw things in with the rice that started with the letter P, maybe that would fly.
Clever, aren’t I?
So for this week’s What’s Cooking Wednesday we have a delicious, quick risotto with pancetta (bacon if you must) and peas, which, if you’re wondering, are “piselli” in Italian, keeping the P theme alive.
FYI, it took me about 35-40 minutes from chopping to eating.
I used fresh peas that had been shelled and then frozen, but there’s no reason you can’t use canned peas–although it will change the flavor and for goodness’ sake, don’t cook them nearly as long or you’ll end up with a big ole mushy mess.
Ah, and another thing, I’m with Karen who says stir your risotto as often as you like and in any direction you see fit.
I trust you.
Risotto with Pancetta & Peas
Heat olive oil in large pan and add pancetta and onion. Let them cook for 3 or 4 minutes and then add the peas, still frozen. Mix well and cook until defrosted–just a few minutes.
At this point, add the rice and stir the mixture together, letting everyone get acquainted for a minute or two, and then add the wine.
Turn up the heat so the wine evaporates, and when it does, add some broth–enough so that it covers the risotto.
This will need to cook for about 20 minutes on medium heat with you stirring as you prefer (see note above referencing Karen). If you’re wondering how I do it, let’s just say it doesn’t involve continually stirring in perfect circles, and I think my risotto turned out great.
Within those 20 minutes, when you see the mixture getting dry, add some more broth.
When the rice is cooked to your satisfaction, mix in a dab of butter and grated cheese.
Turn off the heat and let the risotto sit for five minutes, then serve.
[tags]risotto, risotto recipes, peas, pancetta, recipes, what’s cooking wednesday, cooking[/tags]