Serves 4 – 8
Prep Time: 15 minutes
Cooking Time: 20 minutes
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) unsalted butter
2 cloves garlic, minced
2 shallots, diced
1 whole lemon
1 bunch asparagus approx. 1 lb (450 g)
1 cup (250 mL) shelled peas (30 – 50 pods in the shell, or substitute frozen peas)
227 g package of sliced cremini mushrooms (optional)
2 cups (50 mL) Martelli carnaroli rice
8 cups (2 L) Angelico’s chicken or veal stock
1 cup (250 mL) white wine
3 1/2 oz (100 g) pancetta
7 oz (200 g) piece parmigiano reggiano
salt & pepper to taste
- Rinse asparagus under cold running water ensuring not to damage tips and they are free of any sand or grit.
- Snap off the lower woody portion of each spear and chop on the bias into 1 inch (2.5 cm) pieces.
- Hull peas. If you fall short or exceed a cup, do not be concerned as you may substitute to taste. Peel and dice shallots. Dice pancetta, removing outer skin if present.
- Zest and juice lemon. Preferably use a bartender’s zester to make long curls. Avoid the white with as it is bitter.
- In a medium saucepan, bring your stock to a simmer and maintain it as it will be required warm.
- In a large saute pan over medium to high heat, add olive oil and diced pancetta until crisp. Saute diced shallots until translucent, stir occaisionally. Add sliced cremini mushrooms, saute until lightly browned, lightly season with salt and pepper (optional).
- Add garlic into the pan. Add rice, stir well, allowing the rice to gently toast and completely coat with oil.
- Deglaze pan with white wine and the lemon juice, reduce liquid by half. Begin ladling the warm stock into the pan one ladle at a time, allowing the rice to absorb the majority of the liquid between ladles. From this point on, you will need to stir the content of the pan continuously.
- Add chopped asparagus to pan immediately after second ladle of stock, lightly season with salt and pepper.
- If you are using fresh peas, add them with your third or forth ladle of liquid, lightly season with salt and pepper. If the peas are frozen, add them closer to the end as they merely need to heat through.
- The entire volume of stock does NOT need to be added to the pan. As the rice becomes sluggish to absorb the liquid, stop adding stock. This will take about 20 mins.
- Remove from heat, stir in butter, zest and generous amount of freshly grated reggiano. Add salt and pepper to taste.