Venetian Risotto with Peas and Speck

Ingredients:

• 6 cups of chicken or vegetable broth
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tbsp of olive oil
• 1 cup of arborio rice
• 1/2 cup of dry white wine
• 1/2 cup of frozen peas
• 4 oz of speck, cut into small pieces
• 1/2 cup of freshly grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring broth to a low simmer and keep it warm.
2. In a separate large saucepan, cook onion and garlic in olive oil over medium-high heat until onion is translucent, about 4-5 minutes.
3. Add rice and cook for a minute, stirring constantly to prevent sticking.
4. Pour in wine and stir until it is absorbed.
5. Reduce heat to medium, add 1/2 cup of broth at a time, and cook, stirring constantly.
6. When the broth is absorbed, add another 1/2 cup, and repeat until all broth is absorbed and the rice is creamy and tender, but still firm to the bite, about 25-30 minutes.
7. During the last few minutes of cooking, stir in the peas and speck, and cook until heated through.
8. Remove from heat, add parmesan cheese, season with salt and pepper to taste, and stir until cheese is melted.
9. Serve hot and enjoy!

Verdict:

This Venetian risotto with peas and speck is a delightful and comforting meal. The creaminess of the risotto pairs well with the saltiness of the speck and the sweetness of the peas. The addition of the parmesan cheese brings a nutty and sharp flavor that makes the dish even more delicious. Perfect for a weeknight dinner or a special occasion.

Serving Suggestions:

This dish can be served as a main course or a side dish. It pairs well with a crisp salad or a warm garlic bread. A glass of white wine or Prosecco will also complement its flavors. Bon appetit!