Risotto with green peas and pancetta

When Mike and Lauren visited in May, this was part of the meal we prepared for them.  We wanted something seasonal, but in the end, and despite the name of this recipe, we couldn't find any fresh peas.  (Funny, they were in the stores the week after they left...)  Instead, I picked up fava beans, and that turned out pretty good, but it had a different character, not quite as bright, than the fresh peas would have given.  At any rate, if you see fresh spring peas in the produce aisles, make this.

This recipe is from the Bistro Laurent Tourondel cookbook, which has very nice simple and seasonal dishes. 

P.S. Geez, I like risotto.

INGREDIENTS

• 2 cups fresh peas
  
• 3 tablespoons extra-virgin olive oil
  
• 5 ounces pancetta, diced
  
• ½ cup chopped onion
  
• 3 garlic cloves, chopped
  
• 1 sprig fresh thyme
  
• 2 cups Arborio or other medium-grain rice
  
• 1⅓ cups dry white wine
  
• 6 cups chicken stock or low-sodium chicken broth
  
• Fine sea salt and freshly ground black pepper to taste
  
• 3 tablespoons mascarpone cheese
  
• 1 tablespoon truffle oil, or to taste
  
• 1 large piece Parmigiano-Reggiano cheese
  

DIRECTIONS

Bring salted water to a boil. Add peas and cook until tender, 3 to 4 minutes. Drain and immediately place ½ cup in ice water. Puree remaining peas, adding 1 tablespoon of water if needed.

Bring chicken broth to a low simmer.  Keep hot on the stove to add to the risotto. 

Heat oil over medium heat. Add pancetta, onion, garlic and thyme. Cook until the onion is translucent. Add rice and stir to coat with oil. Add wine and simmer until most has evaporated.

Add 1 cup of broth and cook, stirring constantly, until most of the broth is absorbed. Add remaining broth in three additions. Season with salt and pepper. If rice seems dry, add a little more broth and stir until creamy and loose.

When the risotto is tender but still firm to the bite, stir in mascarpone and whole peas. Add just enough puree to add flavor and color without making the dish soupy.

Spoon into bowls, drizzle with truffle oil and, using a swivel-blade vegetable peeler. shave Parmigiano-Reggiano cheese over each.