1 ½ cups Vialone nano rice 12 ounces peas 3 ½ tablespoons butter ¼ pound pancetta 4 tablespoons extra virgin olive oil 2/3 cup grated Parmigiano Reggiano 6 cups meat broth salt and pepper to taste 1 medium onion 16 slices dried caramelized tomato 4 sprigs mint 3 ½ tablespoons white wine
Heat half of the oil in a pan over medium heat. Add the minced onion and brown lightly. Add peas and a ladleful of broth, and cook for 10 minutes.
Heat the remaining oil in another large pan over medium heat. Add the remainder of the onion and brown. Add the rice and sauté over high heat for one or two minutes until browned and translucent. Lower to medium heat and add the diced pancetta and stir.
Add wine and allow to evaporate.
Add the peas to the rice and hot broth.
Cook the rice for 16-18 minutes. Remove from heat and stir in butter and cheese until creamy. Garnish with slivers of dried tomato and a sprig of mint.
Its slightly marked tendency toward sweetness does not contrast with the other flavors. We selected a sparkling white wine that is straw-yellow in color with golden highlights, with a yellow flowers and ripe fruit bouquet that is dry, hot, fairly mellow, fresh and slightly savory. Colli Euganei Serprino Frizzante D.O.C.
The broth used to cook the rice must be boiling hot. Remember that rice must be stirred from time to time to prevent it from sticking to the bottom. Creaming the rice must be done off the heat to prevent the cheese from cooking and the butter from separating its fat from its whey. Always season with salt when finished to prevent it from becoming salty as the broth reduces during evaporation.