Pea and Mint Risotto with Crispy Pancetta

• 900 ml Vegetable stock, hot
• 100 g Pancetta
• 1 tbsp Olive oil
• 1 Shallot
• 40 g Butter
• 180 g Arborio rice
• 125 ml Dry White Wine
• 150 g Green peas, fresh or frozen
• 10 g Fresh mint
• 50 g Parmesan
• ½ tsp Black pepper

1. Pour the hot vegetable stock into a saucepan and keep it at a gentle simmer over a low heat while you make the risotto.
2. Set a large frying pan over a medium heat and fry the pancetta until deeply golden and crisp. Lift out to a plate, leaving the fat in the pan.
3. Add the olive oil to the pan, then finely chop the shallot and cook it with a pinch of the butter until soft and translucent. Keep the heat moderate so it does not colour.
4. Stir in the arborio rice and cook for 1 to 2 minutes until the grains look slightly translucent at the edges. Pour in the dry white wine and stir until it has almost completely evaporated.
5. Add a ladleful of hot stock and stir until absorbed, then continue adding stock a ladle at a time, stirring often. Cook for 18 to 22 minutes, until the rice is tender with a slight bite and the risotto is loose and glossy.
6. Stir in the green peas and cook for 2 to 3 minutes until hot and tender. Take the pan off the heat.
7. Finely chop the fresh mint and grate the parmesan, then stir both into the risotto with the remaining butter and the black pepper. Rest for 1 minute, then serve straight away topped with the crispy pancetta.

Made this recipe? Rate it — a comment is optional.