This is a typical Venetian recipe that is cooked in the old way of making risotto, without frying the rice in fat at the beginning. The end result is more like a very thick soup than a risotto. Not all recipes for rice and peas call for pancetta, but it adds flavour. The choice of rice variety is important, as the rice needs to become very soft while still keeping its shape. Bear in mind that this dish is served much wetter than other risottos, and should have a soupy texture.
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