The quintessential Venetian dish. For centuries, it was so highly esteemed that Venetians were only permitted to enjoy it on feast days, by order of the Doge himself. Somewhere between a soup and a risotto, crispy pancetta bursts in the mouth alongside sweet, succulent peas.
Ingredients
- 50g pancetta, finely chopped
- 400g Arborio rice
- 1/3 cup JOSEPH Extra Virgin Olive Oil
- 1/3 cup unsalted butter
- 1.5kg peas, unshelled
- 1 handful flat-leaf parsley, finely chopped
- 2 tablespoons freshly grated parmesan
Method
1. Begin by making a pea broth. Shell the peas and place the husks in a large pot with 2 litres of lightly salted water. Simmer for 20 minutes, then strain and reserve the liquid.
2. In a wide saucepan, gently sauté the onion in the olive oil. Add the pancetta and half the butter, cooking until fragrant and lightly golden.
3. Add the Arborio rice and cook for around 5 minutes, stirring constantly, until the grains turn translucent.
4. Begin adding the hot pea broth one ladle at a time, stirring gently and allowing it to absorb before adding more.
5. When the rice is halfway cooked, add the shelled peas and parsley. Continue adding broth until the rice is al dente.
6. Remove from the heat and stir through the remaining butter and the parmesan until glossy and creamy.
7. After plating, add a drizzle of JOSEPH Olive Oil and a generous sprinkling of parmesan.
Best served with a chilled tumbler of our Merlesco Merlot. The juicy berry flavours and soft texture pair beautifully with the creamy risotto and crispy pancetta. Buon appetito!
