Indulge in this creamy Italian risotto with pea cream, taleggio, and pancetta.

Risotto con crema di piselli, taleggio e pancetta

Explore the rich flavors of Italian cuisine with our Risotto with Pea Cream, Taleggio, and Pancetta. This delightful dish promises to captivate your guests from the first bite. In our version, vibrant pea cream is enhanced by the robust taste of Taleggio cheese, a staple from Lombardy. The savory crunch of pancetta beautifully contrasts the creamy risotto, while the melting Taleggio enriches the dish during the final stirring phase.

Simple to prepare with basic ingredients, this risotto stands out for its refined yet bold character. A perfect balance of flavors awaits!

If you enjoyed this recipe, explore other rice and pea variations:

• Rice with Pancetta and Pea Cream
• Risotto with Peas, Pancetta, and Marjoram
• Risotto with Pea Cream and Guanciale
• Risotto with Peas, Crescenza, and Crispy Pancetta

Ingredients

• 320g Carnaroli rice
• 200g peas
• 150g Taleggio cheese
• 100g pancetta
• 1.2L vegetable broth
• 1 small onion
• Olive oil
• Salt and pepper to taste

Instructions

1. Start by preparing the pea cream: boil the peas until tender, then blend them into a smooth cream. Set aside.
2. Dice the pancetta and fry it until crispy. Remove and set aside.
3. In the same pan, add a drizzle of olive oil and sauté the chopped onion until golden.
4. Add the rice and toast it for a couple of minutes, then gradually add the hot vegetable broth, stirring continuously.
5. Halfway through cooking, incorporate the pea cream.
6. Once the rice is al dente, remove from heat and add diced Taleggio cheese. Stir until creamy.
7. Top with crispy pancetta and serve immediately.

Total Time: 45 min

Cuisine: Italian