Recipe Challenge Judge
Serves 4, Preparation 20 mins, Cooking time 40 mins
- Vialone Nano rice preferably or Carnaroli or Arborio rice, 360 gr.
- Fresh or frozen green peas, 800 g
- Onion, 1
- Unsalted butter, 40 gr
- Extra Virgin Olive Oil, 2 tablespoons
- Pancetta, diced, 60 gr
- Vegetable broth, 1,5 l
- Parsley, a small sprig
- Grated Parmesan cheese, a tbsp
- Salt and black pepper, to taste
Prepare the classic vegetable broth, at least 1,5 lt and keep it warm.
If you use fresh peas, shell them, wash them and place them in a bowl, as well as the unfrozen ones.
Tip: In the traditional recipe, the broth is made by using the pea pods: once the peas have been shelled, wash the pods under running water, place them in a pot with the broth and cook for about an hour from the beginning of boiling. When they are cooked, blend the pods with an immersion blender, leaving them in the broth. Then pour the puree into a bowl, passing it through a sieve first, and keep it warm. Use this broth to cook the rice.
Heat the vegetable broth previously prepared, clean and chop the parsley and cut the bacon into cubes. In a saucepan, sauté the chopped onion with half of the butter and two tablespoons of oil and allow it to brown over low heat for about ten minutes.
Add the diced pancetta, brown it and add the chopped parsley.
After a couple of minutes, add the green peas, a tablespoon of oil, add the broth, stir and cooking for 5 minutes.
As soon as the broth comes to a boil, add the rice, a pinch of salt and cook it stirring often. Almost at the end of cooking add the other half of the butter, grated Parmigiano and a sprinkling of black pepper.
Remove from heat and serve.