Chef Peter Keith makes a deliciously springy risotto with an easy-to-follow technique for risotto newbies. Fresh peas are not quite in the markets yet; use frozen or leave out. Guanciale is available at the Italian Centre Shops in the deli section.
| 1 c | arborio rice |
| 4 c | chicken or vegetable stock |
| ½ c | dry white wine |
| ½ c | parmesan, grated |
| 1 sm | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 c | fresh or frozen peas |
| 1 c | asparagus, trimmed and cut into 1-inch pieces |
| 100 g | guanciale, diced (or pancetta or bacon) |
| 2 T | unsalted butter |
| salt and pepper to taste | |
| olive oil | |
Heat the stock over medium heat until it simmers. Reduce the heat to low and keep warm.
In a separate large skillet or pot, heat a scant drizzle of olive oil over medium heat. Add guanciale and cook until crispy and golden brown. Remove the guanciale from the skillet and drain on a paper towel-lined plate. Reserve.
In the same skillet, add the onion and garlic. Sauté until the onion becomes translucent, about 2-3 minutes. Add the arborio rice to the skillet and toast for about 2 minutes, stirring constantly, until it becomes slightly translucent around the edges.
Pour in the white wine and stir until the liquid is absorbed by the rice. Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Keep stirring. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
In the last few minutes of cooking, stir in the peas and asparagus pieces. Cook until the vegetables are tender but still vibrantly green, about 3-5 minutes.
Take the risotto off the heat and stir in the cheese and butter until melted and well combined. Finish with a grind of fresh black pepper.
Serve the risotto hot, topped with the crispy guanciale. Garnish with additional grated cheese and chopped parsley if desired.
Serves 2-5.