INGREDIENTS to serve 5 people:
40 grams of Vialone nano rice
1kg of peas (fresh if in the period from April onwards. If frozen or canned you will need less, about 400/500 grams)
100 grams of pancetta (or lard)
Extra virgin olive oil
Grana padano cheese
50 grams of butter
Salt and pepper
Shell and rinse the peas.
Prepare the vegetable stock, adding the pods of the shelled peas to carrot, celery and onion.
Put the extra virgin olive oil in a saucepan and brown the finely chopped onion and parsley with the pancetta.
Add the peas. Deglaze the pan with some wine and a little stock. Add the pepper and, if necessary, a little salt. When almost cooked remove from the heat.
Toast the rice in a risotto pan. Add half of the peas and start cooking the rice, adding a little stock at a time.
Half way through cooking add the remaining peas.
Finish cooking with a little more stock than a normal risotto.
Beat in the butter and grated Grana Padano cheese.
Recipe and photo from the website Fiera del Riso