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Risotto with peas, tomato and mint

  • 40 minutes
  • Medium
  • First Courses
A typical dish from Venice, usually served up creamy
Veneto

Ingredients: Per 4 servings

  • ¾ lb Vialone nano rice
  • lb peas
  • 1 ¾ oz butter
  • 3 ½ oz pancetta (italian bacon)
  • ¼ cup extra virgin olive oil
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • 6 cups meat broth
  • salt and pepper to taste
  • 3 ½ oz onion
  • 16 sticks tomatoes, candied
  • 4 sprigs mint
  • 3 ½ tablespoons white wine

Preparation:

Step 1

Chop half the onion and brown it. Add the peas, pour in the stock, and leave to cook for 10 minutes.

Risotto with peas, tomato and mint - step 1

Step 2

In another large casserole containing oil, gently fry the remaining onion, pour in the rice and toast it, then add the diced pancetta.

Risotto with peas, tomato and mint - step 2

Step 3

Pour the wine over it and allow to evaporate.

Risotto with peas, tomato and mint - step 3

Step 4

Add the peas to the rice and finish cooking, adding stock as necessary.

Risotto with peas, tomato and mint - step 4

Step 5

When the rice is cooked, remove from the heat and whip with the butter and cheese. Serve decorated with slivers of tomato and a sprig of mint.

Risotto with peas, tomato and mint - step 5

Consigli dello chef:

The stock used for cooking the rice must be boiling. Remember that the rice must be stirred from time to time to avoid it sticking to the bottom of the pan. The operation of whipping the rice must be done well away from the heat to avoid the cheese cooking and the butter separating. Always salt at the end, to avoid the reduction of the stock during evaporation making the dish too salty.