When you want to dress up your Milanese Risotto just a touch, adding some Pancetta and Peas really helps to bring it too life, plus you're getting to say you had some veggies, too.
Risotto with Pancetta and Peas
Makes 4 servings
5 cups chicken broth
½ cup finely chopped onion
½ stick (1/4 cup) unsalted butter
1½ cups Arborio rice (12 ounces)
½ cup dry white wine
1 cup frozen baby peas, thawed
4 ounces pancetta, cut into 1/4-inch-wide cubes
1 cup finely grated Parmigiano-Reggiano (2 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley
Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
Sauté onion in 2 tablespoons butter in a large saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
Add Pancetta cubes and sauté until browned and crispy.
Add rice and cook, stirring to coat, 1 minute.
Add wine and simmer, stirring, until absorbed.
Stir in 1 cup simmering broth and cook on low heat, stirring constantly, until broth is absorbed.
Continue adding broth as needed, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next.
Cook until rice is just tender and creamy but still al dente, 18 to 20 minutes.
Stir in peas, prosciutto, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
Serve immediately, with remaining 1/3 cup cheese.