Risotto Con Pesto Di Piselli E Guanciale Croccante Recipe

Cooking Instructions

1. 1

   Prepare the Pea Pesto

   In a blender, combine fresh green peas, basil leaves, lemon juice, olive oil, salt, and black pepper. Blend until smooth and set aside.

2. 2

   Cook the Guanciale

   In a large pan, heat the olive oil over medium heat. Add the guanciale and cook until crispy, about 5-7 minutes. Remove and set aside, leaving the fat in the pan.

3. 3

   Make the Risotto

   In the same pan with the guanciale fat, add the Arborio rice and toast for 2 minutes, stirring constantly. Begin adding the vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more.

4. 4

   Finish the Risotto

   After about 18-20 minutes, when the rice is creamy and al dente, stir in the pea pesto and grated Parmigiano Reggiano. Adjust seasoning with salt and black pepper to taste.

5. 5

   Serve

   Plate the risotto, top with crispy guanciale, and garnish with additional Parmigiano Reggiano and fresh basil leaves. Enjoy!