Creamy Pea and Mint Risotto with Crispy Pancetta

Spring-like freshness meets hearty roasted notes

A lively Chilean wine provides the perfect aromatic complement to this creamy pea and mint risotto, which, with its vibrant green color and crispy pancetta, makes for a culinary highlight. This Chilean wine brings a razor-sharp acidity and a cool minerality that is perfectly suited to balancing the buttery texture of the rice dish and the sweet nuances of the peas. In fine risotto cuisine, we use the slow incorporation of cold butter and finely grated Parmesan to ensure a perfectly creamy consistency, while the fresh mint provides a surprising contrast. The combination of creamy texture and the salty notes of the pancetta calls for a wine pairing that possesses both precision and sufficient freshness to harmoniously complement the richness of the risotto. It is the art of selecting top-quality regional ingredients that makes this recipe so special and, paired with a first-class Riesling from the Casablanca Valley, ensures a truly delightful moment. As the risotto gently melts on the plate, an aroma unfolds that heightens the anticipation of the interplay between herbs and pancetta, as well as the perfectly chilled white wine. This modern interpretation of the Italian classic, paired with the right wine selection, creates a holistic experience that celebrates refined vegetable cuisine in every detail and will delight your guests.

Ideal wine pairing: Besoain Single Vineyard Riesling (Casablanca Valley, Chile)

The decision to pair a Riesling from the Casablanca Valley with the pea and mint risotto is based on the exceptional liveliness and floral aromas of this Chilean white wine. Such a wine from Chile is characterized by nuances of lime, Granny Smith apples, and a subtle petrol-like minerality that correspond beautifully with the ethereal mint and underscore the green freshness of the peas. Since the risotto has a very rich texture due to the cheese and butter, the wine needs a lively acidity that refreshes the palate and perfectly balances the dish’s richness. The cooling influences of the Pacific in the Casablanca Valley lend the Riesling an elegance that ideally complements the hearty character of the pancetta without overpowering the delicate vegetable aromas. The terroir adds depth to the wine, which particularly strengthens the aromatic connection to the robust Parmesan. The result is a harmonious interplay that highlights the green components of the risotto and brings the subtle nuances of the mint into the spotlight, making this wine the ideal companion for sophisticated vegetarian or light meat-based rice dishes and ensuring an incomparable balance that turns every bite into a special experience.

The recipe:

Creamy Pea and Mint Risotto with Crispy Pancetta

This recipe for pea and mint risotto pays homage to fresh spring cuisine and highlights the combination of sweet peas and a refreshing hint of mint. The risotto is stirred in the classic manner to achieve its creamy consistency, while the crispy-fried pancetta provides the necessary texture and a savory depth. Paired with a full-bodied Riesling from the Casablanca Valley by Cellardoor24, you’ll create a luxurious main course that captivates with its aromatic brilliance and artisanal perfection, celebrating fine Italian cuisine.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 2 people

Calories 590 kcal

Equipment

• 1 Großer flacher Topf oder Sauteuse
• 1 Kleine Pfanne1
• 1 Schöpfkelle
• 1 Standmixer oder Pürierstab

Ingredients

  

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• 200 g Risotto rice Arborio oder Carnaroli
• 250 g Frozen peas delicate
• 1 Liter vegetable stock hot
• 6 Slices of pancetta
• 1 small shallot
• 100 ml dry white wine
• 40 g cold butter
• 50 g Parmesan cheese freshly grated
• 1/2 Bunch of fresh mint
• 1 Tablespoon of olive oil
• sea salt
• White pepper

Instructions

 

PREPARATION:

• Finely dice the shallot.
• Remove the mint leaves from the stems.
• Puree 100 g of the peas with a splash of broth and half of the mint until smooth.
• Keep the remaining vegetable stock simmering in a pot.
• Finely grate the Parmesan cheese.

COOKING STEPS:

• Fry the pancetta in a pan without oil until crispy.
• Let the bacon drain on paper towels.
• Sauté the shallots in olive oil in a large pot until translucent.
• Add the rice and stir-fry until it becomes glossy.
• Deglaze with the white wine and let it reduce completely.
• Add the hot stock a ladleful at a time.
• Stir constantly and add more liquid only after the previous amount has been absorbed.
• After about 15 minutes, add the remaining whole peas to the rice.
• Stir the pea and mint purée into the risotto as soon as the rice is al dente.
• Remove the pot from the stove.
• Stir in the cold butter and Parmesan cheese vigorously (mantecatura).
• Season to taste with salt, pepper, and the remaining finely chopped mint leaves.

SERVE:

• Divide the risotto between two shallow plates.
• Gently tap the bottom of the plates so that the risotto spreads out evenly.
• Break the pancetta into large pieces.
• Garnish the risotto with the pancetta and a few fresh mint leaves.
• Pour the Riesling from the Casablanca Valley into an elegant glass.
• Serve the dish immediately while it’s still nice and gooey.

RECOMMENDED SIDE DISHES:

• Sautéed Scallops
• A small arugula salad with lemon dressing
• Steamed green asparagus

Nutrition

Calories: 590kcalCarbohydrates: 65gProtein: 19gFat: 28g

Keyword Casablanca Valley, Chile, Italian cuisine, mint, Pancetta, peas, Riesling, Risotto, Spring dish

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