Peas & Pancetta Risotto
1 pkg of Verdurabrand Peas & Pancetta
4-6 Strips of crisped bacon, crumbled
2 Tbsp olive oil
1 small red onion, minced
2 cups of Arborio or Uncle Ben’s
7 cups of simmering Chicken Stock
3/4 cup of white wine
2 Tbsp butter
1 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Peas &Pancetta Preparation: Heat Verdurabrand Peas and Pancetta per instructions. Let sit until rice is almost ready.
Bacon Preparation:Crisp bacon slices in oven or microwave and dry on paper towel. Reserve 1 tbsp bacon fat,if desired. Crumble bacon into small pieces or place in food processor and pulse until crumbled. Set aside.
Risotto Preparation: In a large saucepan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally until softened, 5 minutes. Stir in the rice and cook until rice is evenly coated with onions and oil. Add the wine and simmer until almost evaporated, 3 minutes. Add enough stock to just cover the rice and cook over moderate heat, stirring until the stock has been absorbed. Add more stock to cover the rice and continue cooking and stirring. Repeat this method, until the rice is “al dente” and suspended in a creamy sauce, 25 minutes. One at a time, fold in the butter, bacon fat( if desired), crumbled bacon, Verdurabrand Peas with Pancetta, and Parmigiano cheese. Season with salt and freshly ground pepper. Quickly plate and serve. Enjoy! Serves 4-6