[Food Series] Lemony Sweet Pea and Pancetta Risotto with Mint

I have been in a European state of mind this week, pining for its narrow cobblestone streets, Gothic cathedrals, fresh pastries and one-of-a-kind coffee. I’m sure it’s due to the fact that we haven’t been out of the country this year, opting for a plethora of domestic camping and road trips instead. Don’t get me wrong! I’m not complaining (trust me). I just can’t seem to shake the gentle whisper of far off lands, so I decided to make some Risotto! Granted, it’s a bit heavier fare than most meals at Fontaine Family Casa, but every now and then, we indulge! Enjoy!

Lemony Sweet Pea and Pancetta Risotto with Mint

Ingredients
1 1/2 cups of Arborio Rice
2 medium Shallots
3 cloves of Garlic
1/2 cup of Pancetta
1/2 cup of Sweet Peas
1 tablespoon Lemon Zest
Juice of 1 Lemon
1 tablespoon fresh Mint
1 cup Dry White Wine
2 1/4 cups Chicken Stock
2 1/4 cups Beef Stock
1 cup Parmesan
2 tablespoons Olive Oil

In a medium size sauce pan, combine your white wine, chicken stock and beef stock and set it on the back burner on low heat to keep it warm. Finely dice your shallots and garlic then toss them in a deep pan on medium-high heat with 2 tablespoons of olive oil and saute them for about 2 minutes. Next add your pancetta and cook for about 7 minutes to render all of the fat out. Add to the pot the arborio rice and saute for another 4-5 minutes until the edges of the rice are translucent. Then, add just enough of the warm wine and stock mixture to cover the rice and reduce the heat of the risotto to low. Make sure to stir your risotto frequently and each time the wine and stock mixture has absorbed fully into the rice add more just to cover the top of the rice. Repeat this process until the wine and stock mixture is gone! This usually takes about 45 minutes. When all of your wine and stock has been absorbed into the risotto toss in your peas, mint, parmesan cheese, lemon juice and zest and simmer for just a minute, then serve and enjoy!

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