Venetian risotto in Italy itself is better known as risi e bisi - rice and peas. Previously, it was cooked only on holidays, but now at any time when there are young peas at hand.
It is necessary
-
- 50 g pancetta;
- 1 medium onion;
- 400 g of arborio or vialone rice;
- 50 ml olive oil;
- 75 g butter;
- 1
- 5 liters of chicken broth;
- 500 g of peeled fresh young green peas;
- a small bunch of parsley:
- 1/2 cup grated Parmigiano Reggiano
Instructions
Step 1
Heat one spoonful of olive oil in a deep skillet. Add and melt half of the butter. Peel and finely dice the head of the onion. Also cut the pancetta into cubes, but much larger. If you don't have pancetta - a variety of ham bacon made from pork belly with herbs and nutmeg - replace it with brisket, bacon, or even chunks of smoked pork sausage. Heat the broth, bring to a boil, reduce heat, and simmer the broth, keeping it hot. Sauté the onion and ham in olive oil until the onion is translucent. Add rice.
Step 2
Fry the rice, stirring constantly, until it becomes translucent. This will take approximately 3 to 5 minutes. Do not allow the color of the rice to change to golden and even more so to golden brown. Pour 1 ladle of hot stock into the rice and stir well. Stir occasionally risotto, wait until broth is completely absorbed, and add more broth. Repeat this procedure 3-4 times. The risotto should take about 20 minutes to cook, during which time you will need to add liquid as it is absorbed. A good risotto gurgles and the spoon leaves a mark on it. The consistency of the dish is creamy.
Step 3
Boil young green peas in slightly salted water until half cooked, drain through a colander. Calculate the peas to be ready 12-14 minutes after you start cooking the risotto. Add the peas to the rice along with a handful of chopped parsley. Cook for another 3-4 minutes. Try the risotto - the rice should be al dente - soft on the outside with a slightly stiff center. Turn off heat, add butter and grated Parmesan. Cover the risotto with a lid and let it sit for another 2-3 minutes.
Step 4
If you're not looking for authenticity, you can make Venetian risotto with frozen peas. It is added to the dish, without defrosting, immediately after you fry the ham and onions.
