Three Course Dinner Recipe by Galbani – Mascarpone pea risotto with crispy pancetta

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We attended Taste of Cape Town recently, where we had the chance to try out tasters of this smashing three course dinner served by Chef Lapo Magni. Because Galbani like to share the deliciousness, as true Italians do, they have given us the recipes to #ShareGalbani with all of you!

Three Course Dinner Recipe by Galbani – Mascarpone pea risotto with crispy pancetta

A little bit of love needs to go into making a risotto, but it is totally worth the effort. The pea puree adds a freshness to what is a rich and heavy dish. This one is a crowd-pleaser.

Main Serves 4

Ingredients

Pea puree

30g Galbani mascarpone

20g butter

1 clove garlic

Sprig of thyme

300g frozen peas

200ml chicken stock or veg stock

Crispy Pancetta

50g pancetta or bacon, cubed

Olive oil

Risotto

150g Galbani Mascarpone

80g Parmesan Cheese

1 onion, finely chopped

1 clove garlic, crushed

400g Arborio rice

125ml White wine

1.4L chicken stock, boiling

60g butter

Method

For the pea puree

• In a saucepan, add butter and fry garlic and thyme for a few minutes until soft.
• Add peas, reserve ¼ for garnish.
• Add 200ml chicken stock and season with salt and pepper. Simmer for +-5 minutes until peas are cooked through.
• Place in a food processor and blend to a smooth puree.
• Stir in a tablespoon of mascarpone for a creamy consistency.

 For the crispy pancetta

• In a heavy based frying pan, add a little olive oil over a low heat. Add the pancetta/bacon and cook slowly until all the fat renders out and the cubes turn crispy.
• Place onto absorbent paper.

For the risotto

• In a large heavy based pot, add half the butter and onions and fry over a low heat for 3 – 4 minutes. Add the garlic and cook for a further a few minutes until the onion has turned translucent.
• Turn the heat to high. Add the Arborio rice and cook for a few minutes until the edges of the rice turns translucent.
• Add the white wine and simmer for 1-2 minutes, stirring continuously.
• Add two ladles of hot stock at a time stirring in the same direction continuously. When most of the stock has been absorbed, add more. Repeat until most of the stock has been used and the rice is al dente (cooked with a slight bite).
• Remove from heat.

Bring it all together

• Add the pea puree, remaining butter, Parmesan and ¾ of the mascarpone to the rice mixture.
• Season with salt and pepper.
• Plate risotto in a large bowl, top with remaining peas, dollops of mascarpone and garnish with fresh pea shoots or basil leaves.