Risotto With Peas And Pancetta

1. 1

   Warm the oil in a heavy pan that will take everything later; a Dutch oven or saucepan of 10 inches diameter should be plenty big enough.

2. 2

   Add the pancetta and cook, stirring until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. If using thick-cut bacon and there is too much oil in pan, i think i would pour off until 2 Tbsp left before adding the peas.

3. 3

   Add the pasta and turn it about in the pancetta and peas, then pour in the boiling water.

4. 4

   Add salt cautiously (the pancetta and bacon are salty as is the Parmesan later); then turn down heat and let simmer for 10 minutes uncovered, though check on it a couple of times and give a stir or two, to stop it from sticking and see if you need to add a little more water.

5. 5

   When it's ready, the risotto should be soft and starchy and the water absorbed.

6. 6

   Beat the butter and Parmesan cheese into the pan, check the seasoning, and serve warm.

7. 7

   Note: to make garlic flavored oil, add a peeled garlic clove to regular olive oil and cook until golder,discard garlic, use the oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.