Veneto risotto

Ingredients for 4 servings:

• 300 g risotto rice (e.g. Carnaroli)
• 1 liter vegetable broth, hot (keep warm on the stove)
• 1 onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 100 g pancetta, diced
• 300 g peas, fresh peas, split; frozen peas, thawed
• 1 spring onion(s), thinly sliced/ringed
• 50 g Parmesan, freshly grated
• 10 basil leaves, chopped
• Sea salt and pepper, colorful, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Risi e bisi with pancetta and Parmigiano Reggiano

Heat the olive oil and a tablespoon of butter in a saucepan, add the pancetta, and sauté gently – not too hot – until the fat begins to render slightly. Add the onions and garlic and sauté for two minutes, being careful not to burn the garlic. Add the rice and sauté for two minutes, stirring occasionally. Deglaze with 3-4 ladles of vegetable stock. When most of it has evaporated over medium heat, add two more ladles. Use up two-thirds of the stock in this way, leaving the pan uncovered. Add the peas and spring onions, followed by the rest of the stock. This risotto should have the consistency of a thick soup, although the rice should still be firm to the bite. Due to the higher starch content, this is only possible with risotto rice. Add the second tablespoon of butter, stir through, season with salt and pepper, and let stand for one minute. Arrange on plates, sprinkle with Parmigiano Reggiano and the chopped basil leaves, and serve immediately.