- 4
Ingredients
- Variation from 177 Milk Street:
- 64 ounces 64 ounces chicken stock
- 2 teaspoons 2 teaspoons olive oil
- 1 1 yellow onion, diced
- 100 grams 100 grams pancetta, diced
- 1 teaspoon 1 teaspoon fennel seed
- 400 grams 400 grams risotto rice (preferable vialone nano)
- 120 grams 120 grams shelled fresh peas
- Salt and pepper
- 50 grams 50 grams soft butter
- 50 grams 50 grams grated Parmesan, plus more for serving
- 6 cups 6 cups low-sodium chicken broth
- 2 sprigs 2 sprigs fresh thyme
- 1 2-ounce piece 1 2-ounce piece Parmesan cheese rind
- Kosher salt
- 2 tablespoons 2 tablespoons salted butter, divided
- 3 ounces 3 ounces pancetta, cut into 1-inch pieces (1/2 cup)
- 3/4 cup 3/4 cup finely chopped shallot (2 to 3 shallots)
- 2 2 garlic cloves, thinly sliced
- 1 1/2 cups 1 1/2 cups Arborio rice
- 2 cups 2 cups (10 ounces) frozen baby peas, thawed
- Ground black pepper
- 3 ounces 3 ounces (1 1/2 cups) finely grated Parmesan cheese, plus extra to serve
- 2 tablespoons 2 tablespoons lemon juice, or to taste
Preparation
Step 1
1. In a pot, heat the stock to simmering.
2. Put the olive oil in a large, heavy saucepan over medium-low heat. Add the onion and pancetta and cook gently until the onion is translucent.
3. Add the fennel seed, and then the rice. Stir through so that the rice is coated in oil. Add the peas and some salt and pepper, then start adding the stock by the ladleful, stirring constantly and letting the liquid reduce a bit between additions. Do not let the rice become dry at any point -- it should be soupy at all times.
4. Cook for about 20 minutes, until the rice is al dente. Stir in the butter and Parmesan, along with a little more stock to loosen the rice if you'd like. Taste, adjust the seasonings and serve immediately, passing more grated Parmesan at the table.
Variation:
In a medium saucepan over medium-high, combine the broth, thyme, Parmesan rind and ½ teaspoon kosher salt. Bring to a boil, then reduce to low and keep at a bare simmer.
In another medium saucepan over medium, melt 1 tablespoon of the butter. Add the pancetta and cook, stirring, until golden and crisp, about 6 minutes. Use a slotted spoon to transfer to a paper towel–lined plate. Pour off and discard all but 2 tablespoons fat.
Return the pan to medium heat and add the shallot and garlic. Cook, stirring, until softened but not browned, about 5 minutes. Stir in the rice and cook until the edges begin to appear translucent, about 3 minutes. Remove and discard the thyme and rind from the broth. Add 2 cups of the broth and 1½ teaspoons salt to the rice and cook, stirring and adjusting the heat to maintain a gentle simmer, until mostly absorbed, about 6 minutes. Add the remaining broth 2 cups at a time, letting it be absorbed before adding more, and simmer until the rice is just tender and quite soupy (a little runny around the edges), 20 to 25 minutes total.
Off heat, stir in the peas and ½ teaspoon pepper. Cover and let sit until heated through, 1 to 2 minutes. Stir in the cheese, the remaining 1 tablespoon butter and the lemon juice. If too thick, add more broth. Taste and season with salt and pepper. Divide among 4 shallow bowls and top with the pancetta and extra Parmesan.