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Categories:Viewed: 1 - Published at: 7 years ago
Ingredients
- 2 tablespoons butter
- 2 tablespoons white onions, chopped
- 340 g fresh green peas or 340 g frozen green peas
- 170 g pancetta, chopped
- 8 cups chicken stock
- 3 12 cups arborio rice or 3 12 cups other risotto rice
- 12 cup chopped parsley
- salt and pepper
- 1 cup grated grana padano or 1 cup parmesan cheese
Method
- Melt 1 tbsp of the butter in a large skillet over medium heat.
- Add the pancetta and saute until lighted crisped.
- Add onion and saute until clear.
- Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil.
- Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes.
- The mixture should still look dense, but with more liquid than a risotto.
- Season to taste with salt and pepper.
- Remove from heat and stir in remaining 1 tbsp butter and cheese.
- Serve at once.
