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Venetian Risotto with Peas
Venetian Risotto with Peas
(Risotto Veneziano con Piselli)
 
 
Ingredients:

1 (10-ounce) box frozen baby peas
1 cup Arborio rice
1/3 cup grated Parmigiano cheese
5 cups chicken broth
1 garlic clove
1 medium onion, quartered
1/4 pound sliced pancetta
2 (2 by 1-inch) strips lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided 

Directions:

Bring broth to a simmer in a saucepan, then keep at a simmer.

Turn on a food processor and drop in garlic, processing until finely chopped.

Turn off processor, then add onion and pancetta and pulse until finely chopped.

Cook onion mixture with zest in olive oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring a couple of times, until onion is softened and just beginning to turn golden, about 5-6 minutes.

Cook peas in broth for 2 minutes.

Strain broth into onion mixture, reserving peas.

Stir in rice.

Cook, covered, over high heat, stirring once after 5 minutes, until rice is 'al dente', 10 to 12 minutes.

Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper. Makes 4 servings.

That's it!
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