Risotto with pancetta and peas
Instructions
02627 RISOTTO with PANCETTA and PEAS INGREDIENTS for 4 PEOPLE 150 g frozen peas, 60 g butter, chopped onion, Bacon slices, 8 4 Sage leaves, 220 g of arborio rice, a l hot chicken broth, 100 g of grated Parmesan, chopped 15 g parsley, 10 finely chopped mint leaves, olive oil.
Melt the butter in a large saucepan over low heat, then add the onion, pancetta and Sage, FRY until the onion is golden.
Add rice, stir and toast for 1 minute.
Squirt with about 25 cl of broth and simmer, stirring, until complete absorption of the liquid.
Add a little broth and once absorbed, add the peas and broth again.
Continue cooking until all the liquid is absorbed; the rice should be al dente.
Incorporated 75 g Parmesan risotto and stir.
Just before serving, add the parsley and Mint, sprinkled with olive oil and sprinkle with remaining Parmesan.
