Ease of Preparation: Easy
Yield: 4 servings
Ingredients
- 5 cups (1.25 L) chicken or vegetable stock
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1/2 cup (120 ml) diced pancetta
- 1 cup (240 ml) minced shallot
- 2 cups (470 ml) arborio or carnaroli rice
- 1 cup (240 ml) white wine
- 2 cups (470 ml) sweet peas
- 1/2 teaspoon (2.5 ml) coarsely ground black pepper
- 1/2 cup (120 ml) freshly grated Parmesan, plus more to serve
- 1 tablespoon (15 ml) butter
- Salt
- 2 tablespoons (30 ml) chopped chives
Method:
In a medium saucepan over medium heat, bring the stock to a bare simmer.
Heat the olive oil in a wide pot over medium-high heat. Add the pancetta and cook to render the fat, about 3 minutes.
Add the shallots, stir to coat, and cook until softened and translucent, about 2 minutes.
Add the rice cook until toasty-smelling, about 90 seconds, stirring constantly to coat all of the grains and to avoid sticking.
Add the wine. Cook, stirring frequently, until the wine evaporates, about 90 seconds.
Add 1 cup (240 ml) of the stock and continue cooking, stirring well and often, until the rice has absorbed all of the liquid, about 4 minutes.
Repeat this process 3 to 4 more times, waiting after each addition of stock until the rice has absorbed all the liquid (16 to 20 minutes in total). Taste the rice; it should be al dente.
Add the peas and the black pepper. Stir continuously for 2 minutes, or until the rice has absorbed most of the liquid. The peas should be cooked through but still bright green and crunchy.
Remove the pan from the heat. Add the Parmesan and butter, stirring to incorporate.
Season with salt and freshly ground pepper to taste. Garnish with the chives.
Serve immediately, sprinkled with more cheese.