La ricetta Risotto con i piselli
Il Risotto con i piselli è un classico piatto italiano originario del nord, particolarmente amatodagli italiani. Il suo sapore intenso e sapido è legato all’utilizzo di ingredienti freschi e di alta qualità, come i piselli e il formaggio grattugiato. Il piatto è generalmente servito come primo piatto in occorrenze speciali, come il Natale o le feste di fine anno.
Preparazione
- Start by heating the broth and vegetable broth in separate large pots. Keep them warm throughout the preparation.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until translucent.
- Add the pancetta to the skillet and cook until crispy. Remove from heat and set aside.
- Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly, until the rice is coated in butter and slightly toasted.
- Add the white wine to the skillet and cook until the liquid is almost completely absorbed, stirring constantly.
- Start adding the hot broth to the skillet, one ladle at a time, stirring constantly and allowing each portion to be absorbed before adding the next.
- After 20-25 minutes of cooking, the rice should be creamy and tender. Stir in the cooked pancetta, chopped fresh parsley, and grated Parmesan cheese.
- Add the cooked peas to the skillet and stir gently to combine.
- Season with salt to taste and serve immediately.
Per maggiori dettagli o varianti vai alla ricetta completa.
