Risotto con Pancetta, Asparagi e Pesili
Serves 4-6 People
Ingredients:
- 4 oz Pancetta, finely chopped
- 3 tbsp Butter, divided
- 2 large Shallots, finely chopped
- 1.5 cups Arborio rice
- 1/2 cup dry White Wine
- 4.5 cups Chicken Stock
- 1 cup Green Peas, frozen or fresh
- 1/2 Asparagus stalks, pencil thin cut into 3/4 inch pieces (approximately 1 cup)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/2 tsp Lemon Zest
- Kosher Salt and freshly ground Black Pepper
Method:
- Preheat oven to 400°F
- Heat a Dutch Oven over medium-high heat until hot but not smoking
- Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes; remove and set aside
- Reduce heat to medium and add 1 tbsp butter and shallots to the pancetta drippings
- Cook until softened, about 3-5 minutes
- Add the rice and saute until every grain is coated, about 1 minute
- Increase heat to high, pour in the wine and simmer until teh liquid evaporates
- Add stock and bring to a boil, stirring occassionally
- Season with salt and pepper to taste
- Cover the pot and transfer to the oven
- Bake until the liquid is almost cooked out and the risotto is creamy, about 20 minutes
- Remove from the oven and place over moderate heat
- Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes
- Stir in remaining 2 tbsp of butter, Parmesan cheese and lemon zest
- Season to taste with salt and pepper
- Garnish with additional Parmesan cheese and reserved Pancetta