Pancetta and Pea Risotto

Ah, risotto. It takes some effort, but it is so yummy. I've made it before, and it's so versatile. You can add so many different ingredients to it. It can go with almost anything. This time, I added Pancetta and peas. And a little parmesan. I mean, really. What could be better. Drool.

Pancetta is a cured Italian pork meat, not to be confused with prosciutto, a different kind of Italian pork, sorta like American bacon. Pancetta has a good bit of fat in it, which is awesome for flavor. That's why I chopped it up and sauteed it in olive oil, then added the Arborio rice to absorb some of that yummy flavor.

Speaking of Arborio rice...only use Arborio for risotto, and no other kind of rice. Seriously. Just don't even try it with anything else. It won't work. Trust me. The creamy, yummy texture of risotto cannot be achieved without it.

On that note, let's move on. :) The recipe below will serve about 1-2 people, so adjust accordingly.

Ingredients:
-2 tablespoons olive oil
-1/4 cup pancetta, chopped roughly
-1/4 cup peas
-1/2 cup uncooked arborio rice
-2 cups chicken broth (low sodium! Pancetta is salty!)
-3-4 cups water (adjust based on the consistency of the rice)
-1/4 cup shredded parmesan
-1 tablespoon garlic powder
-1/2 tablespoon onion powder
-1 teaspoon Italian seasoning

Directions:
In a large skillet, heat the olive oil over medium heat. Add in the pancetta and saute for a couple minutes to render out some of the fat for flavor.

Add the Arborio rice and stir frequently, letting the rice absorb the oil and fat. When the rice has turned slightly translucent from the oil, add in about 1 cup of the chicken broth.

Make sure it's already hot to maintain the cooking process. Keep the remainder hot too. Stir the mixture continually, letting the rice absorb the liquid.

When the liquid is absorbed, add in another 1/2 cup to cup of broth, following the same process. When the broth is used up, continue with the water. Continue adding the water as the rice absorbs it until the texture is creamy and the rice is tender. It will take a little while, so don't be afraid. The biggest thing to remember is to KEEP STIRRING. Otherwise, you won't get that awesome creamy texture, and the rice will start to stick together. No good. Add in the peas in the last few minutes, since they don't take long to cook and heat up. Add in the parmesan and stir to combine.

Serve immediately and enjoy. Yum.