Pasta Risotto & You

By Nancy Caivano


Warm Risotto Salad
with Peas, Pancetta and Ricotta

Serves 6



3 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1/4 cup pancetta, chopped
4 plum tomatoes, chopped
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
2 cups fresh spring peas, blanched 8 minutes
   (or use frozen petite peas, thawed and drained well)
3 tbsp butter
1 cup grated Pecorino Romano cheese (or Parmesan)
1 cup ricotta cheese
1/4 cup parsley, chopped
2 tbsp basil, julienne
1/4 cup extra virgin olive oil



In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add pancetta, cooking until pancetta is browned. Add onion, garlic, and tomatoes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After fourth addition of stock is absorbed, add peas.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, ricotta, parsley, and basil. Season with salt and pepper. Drizzle with extra virgin olive oil and stir. Serve warm.


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This page created July 2000