Pea Risotto with Truffle Oil
A spring time favorite capturing all the fresh elements of the season. Peas, mint, citrus and truffle…a wonderful main dish or accompanying side.
3 tablespoons Gil’s California Extra Virgin Olive Oil
2 oz pancetta, diced
1 tablespoon garlic, peeled and minced
1/2 medium yellow onion, peeled and minced
1 1/2 cups arborio rice, rinsed
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 cup grated parmesan or pecorino romano cheese (plus extra for garnish)
1 cup peas (pureed with 2 tablespoons of broth)
salt and pepper to taste
2 tablespoons Gil’s White Truffle Oil
In a large high sided skillet heat oil over medium heat. Add in pancetta and cook, 2-3 minutes until crisp and brown. Remove with a slotted spoon and set aside. Stir in the garlic, onions and arborio and sauté for 1-2 minutes, just until fragrant. Whisk in wine and simmer for 1-2 minutes or until the wine has mostly evaporated. Whisk in 1 cup of your broth. Bring to a simmer and cook until the rice has mostly absorbed the liquid. Add another cup of broth and repeat until the rice is tender and a little soupy.
Stir in cheese and pea puree. Season to taste with salt and pepper.
Portion risotto into bowls drizzle with truffle oil and sprinkle with crisped pancetta. Garnish with lemon, mint and peas before serving.