Sunday, May 3, 2009

Risotto with Pancetta, Peas and Red Onion

Using the leftover ingredients (peas, pancetta and chicken stock) from the Pasta dish, I decided to make Risotto with Pancetta, Peas and Red Onion.

1 red onion - half and sliced thinly
1/2 cup of roughly chopped pancetta
2 cups of peas
2 cups of Arborio rice
1/2 cup of dry white wine (I used Vermouth)
6 cups of chicken stock
1 teaspoon of saffron
1/2 cup of freshly grated parmesan cheese
salt & pepper

  • In a large pot (or a dutch oven), cook the pancetta over medium heat for 8-10 minutes until they crisp
  • Take out the pancetta and put over paper towel
  • Using 2 tablespoon of the oil from the pancetta, sautee the sliced onion for 5 minutes
  • Add in the Arborio rice and cook, stirring occasionally, until it's glossy and coated with oil for about 3 minutes
  • Add the saffron along with a little salt and pepper, then the Vermouth and stir until the liquid bubble away
  • Using a ladle, add the chicken stock into the pan half a cup at a time, stir after each addition and when the stock is just about gone, add more
  • After about 15 minutes or so, add in the peas into the rice mixture
  • Continue cooking the rice using the chicken stock for another 5 minutes
  • Taste the rice to see if it's done - it should be tender but with a bit of crunch in the middle
  • Adjust the seasoning and add in the grated parmesan cheese and pancetta crisps


  1. Your risotto looks to be a little tight. perhaps you should "loosen it up" with some stock..cheers mate

  2. I love risotto, and think yours looks heavenly!