Risotto with Peas and Bresaola
This dish combines the creamy texture of traditional Italian risotto with the sweetness of peas and the rich, savory flavor of bresaola. The risotto is prepared by slowly cooking Arborio rice in a broth, gradually adding liquid until the rice becomes tender and creamy. Fresh peas are stirred in, adding a bright, sweet note that contrasts nicely with the rich risotto. Thin slices of bresaola, an air-dried, salted beef, are added towards the end, imparting a deep, savory flavor that enhances the overall dish. This risotto is a well-balanced meal, offering a harmonious blend of creamy, sweet, and savory elements.
Ingredients
- 3.53 oz bresaola
- 10.58 oz shelled peas
- 2 onions
- 1 leek
- 1 carrot
- 1 sprig thyme
- 1 bay leaf
- 3.53 oz Pecorino cheese
- 10.58 oz arborio rice
- 3.38 fl oz white wine
- Olive oil
- Salt
- Pepper
Instructions
- Peel and slice the carrot, peel and chop one onion, discard the green part of the leek and slice the white part. In a large pot, sauté these vegetables with a drizzle of olive oil. Add 1 liter of water, thyme, bay leaf, salt, and pepper. Cover and simmer for at least 30 minutes, then strain the broth.
- Bring the broth to a boil and blanch the peas for 5 minutes. Remove them with a slotted spoon and set aside. Take a ladle of broth and blend it with a quarter of the peas to make a pea puree. Tear the bresaola slices into pieces and set aside.
- Peel and finely chop the remaining onion. Sauté it in a pot with a drizzle of olive oil, then add the rice. Once the rice and onion are translucent, deglaze with the white wine. Once the wine is absorbed, add a ladle of broth and stir. Continue adding broth each time the liquid is absorbed, cooking for 20 minutes.
- Add the peas and the pea puree and cook for another 5 minutes. Stir in the grated Pecorino cheese, mix well, and serve in deep plates. Sprinkle with bresaola pieces and serve immediately.
Video
Notes
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