PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 2 tablespoons olive oil
• 3 tablespoons butter
• 1/2 cup red onion, thinly sliced 
• 1/2 cup smoke fumagalli pancetta, diced 
• 300g Carnaroli rice 
• 1/2 cup white wine
• 1 cup fresh sweet pea
• 4 cups chicken stock
• 3 tbsp Parmesan
• Salt and pepper to taste

PREPARATION:

1. In a saucepan, heat oil and 1 tablespoon butter.
2. Add onions and sauté 5-7 minutes.
3. Add the pancetta and cook for 5 more minutes.
4. Add rice and sauté a few minutes before adding the wine and let it evaporate completely.
5. Start cooking rice by adding 1 to 2 ladles of broth at a time.
6. The rice cooking should take about 20 minutes.
7. Five minutes before the end add the peas to the risotto.
8. When the rice is al dente, add 2 tablespoons of butter, Parmesan, salt and pepper.
9. Stir before serving.