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4ozpancetta or bacon, cubed
1⁄2cupsoyster or cremini mushrooms, diced
1⁄2cupsPecorino Romano or Parmesan cheese, grated
1⁄2cupsparsley, finely chopped
Cracked black pepper to taste
Parsley for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 26g||33%|
|Saturated Fat: 12g|
|Trans Fat: 0g|
|Total Carbohydrate: 45g||16%|
|Dietary Fiber: 2g||7%|
- In a heavy 2 qt. saucepan, sauté rice in 2 Tbsp. olive oil over medium heat for 2 minutes. Add 2 ½ cups water and contents of seasoning pouch. Stir well and to a boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally, until rice is tender.
- While risotto is cooking, add pancetta to a medium sauté pan on medium heat. Stir occasionally and sauté for 5-7 minutes, or until pancetta starts to turn golden brown. Add peas, mushrooms, and garlic. Sauté for an additional 5 minutes and remove from heat.
- In a small bowl, combine egg yolks and cheese. Whisk until fully incorporated and set aside.
- Once risotto is finished cooking, add egg mixture, stir to prevent eggs from scrambling, and fully incorporate. Add risotto mixture to the contents of the sauté pan and fold to fully incorporate. Add chopped parsley and fold to incorporate. Add cracked black pepper to taste. Garnish with fresh parsley. Enjoy!