Risotto with Peas

What can we say about risotto? It is a classic comfort food made rich and creamy by the starchy arborio (please, no other rice will do) shocked by a cold white wine then repeatedly sopped in chicken stock, kissed by salty sweet pancetta bacon and slathered in Parmesan cheese. It is to weep. Take your time making this dish. Don’t skip a step and try and hurry it up. The rice needs to slowly absorb the chicken stock to get you the creaminess you want. TIP: you know you’re in a so-so Italian restaurant when they can bring you risotto in 5 minutes. Where’s the love?

Serves 4

Ingredients

• 5 cups (1.25 L) chicken or vegetable stock (or water)
• 1 tablespoon (15 mL) extra-virgin olive oil
• 1/2 cup (125 mL) diced pancetta, about 4 ounces (110 g)
• 1 medium onion, finely diced (about 1 cup/250 mL)
• 2 cups (500 mL) arborio rice
• 1 cup (250 mL) white wine, preferably Sauvignon Blanc
• 2 cups (500 mL) sweet peas
• 1/2 teaspoon (2.5 mL) coarsely ground black pepper
• 1/2 cup (125 mL) freshly grated Parmesan or pecorino Romano cheese, plus more to serve
• 2 tablespoons (30 mL) freshly chopped parsley
• 1 tablespoon (15 mL) butter

Directions

1. In a medium saucepan, bring the stock to a simmer over medium heat, and keep it at a simmer.
2. 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 onions, stir to coat, and cook until it softens, about 2 minutes. Add the rice cook for about 90 seconds, stirring constantly to coat all of the grains and to avoid sticking.
3. Add the wine. Cook, stirring frequently, until the wine evaporates (you’ll be able smell the alcohol burning off), about 90 seconds.
4. Add 1 cup (250 mL) of the stock and continue cooking, stirring well and often, until the rice has absorbed all of the liquid, about 4 minutes. Do this 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.
5. 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.
6. Remove the pan from the heat. Add the Parmesan, parsley, and butter. Season with salt and freshly ground pepper to taste. Serve immediately, sprinkled with more cheese.