Yield: 6 as a main course; 8 as a side dish
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 shallots, minced
- ½ cup finely diced pancetta
- 1 ½ cups Carnaroli rice
- 6 ounces crisp white wine
- 2 teaspoons kosher salt, to taste
- 6 cups chicken stock
- 2 cups freshly shelled English peas, blanched in boiling salted water until just tender
- ¼ cup Italian parsley, coarsely chopped
- ¾ cup freshly grated Parmigiano-Reggiano cheese, more for garnish Freshly ground black pepper, to taste
In a 3-quart pot, heat the chicken stock to a bare simmer and then turn off the burner. In a straight-sided heavy pan, heat 1 tablespoon of the butter and the olive oil over medium heat. Add the pancetta and cook until the fat has been rendered, 2–3 minutes. Add the onion and sauté for 2 minutes, or until translucent. Add the rice and stir to coat completely. Toast the rice for 2–3 minutes, until very hot but not browned. Clear a place in the center of the pan with a spoon, then pour in the wine. Stir for 30 seconds, or until the wine has been completely absorbed.
Add 2 teaspoons of the salt and 1 cup of stock and stir constantly until the liquid has been almost completely absorbed. Add additional stock in 1-cup increments, stirring after each addition, until the rice is nearly al dente, about 15 minutes. Stir in the peas, remaining butter, Parmigiano-Reggiano, Italian parsley and black pepper to taste. Add additional stock as needed to achieve a flowing consistency, then cover the pan for about 1 minute. Remove the lid and adjust the texture and seasoning as needed with additional stock and salt. Serve immediately in warm, shallow bowls.