Creamy Pea Risotto with Taleggio and Crispy Pancetta
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Risotto with pea cream, taleggio, and pancetta is a real treat from Lombardy—you know, all those rich flavors that make Northern Italian food just so, so satisfying. The risotto with pea cream is smooth and creamy, letting the subtle sweet taste of peas really shine. Every bite is cozy. Lombardy’s Taleggio cheese melts right in during the final mantecatura, adding an extra layer of tender richness with a slightly funky kick. Can’t forget that. What really, really sets this taleggio risotto apart is the mix of textures—toss on the crisp pancetta at the end, and you get that salty, crispy bite. Which is great. It works perfectly with all the soft, melty cheese. Seriously good. It’s a combo you'll find in many kitchens around the region because people love how this dish balances elegance with comfort.
Every forkful feels like a little event. Why? Because the pancetta risotto blends bold and gentle flavors. Plus, folks around Lombardy sometimes swap in guanciale or even crescenza for a twist, so there’s room to play. The creamy risotto recipe pulls from a tradition where regional cheeses and cured meats really steal the show, but it’s pretty simple to make—no fuss. Whether you’re out to impress guests or just want something moist and filling for dinner, this Italian risotto with peas checks all the boxes. Pretty much. The golden bits of pancetta scattered over the top add a little crunch, making the whole thing feel special. Try switching up the cheese or cured meat for another take—there’s no wrong way to enjoy a risotto with pancetta and taleggio that’s this balanced and tangy. This dish shows off what Northern Italy does best: comfort food that’s creamy, full of flavor, and made to share. For sure. With its harmony of textures and tastes, it’s a dish that’s sure to please anyone at the table.
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INGREDIENTS
- Carnaroli rice 1.7 cups (320 g)
- Peas 2 cups (300 g)
- Taleggio cheese 3 oz (80 g)
- Smoked pancetta 5.3 oz (150 g)
- Vegetable broth 5.1 cups (1.2 l)
- White wine 3 oz (80 g)
- Fine salt to taste
- For finishing
- Taleggio cheese 3.5 oz (100 g)
- Parmigiano Reggiano PDO cheese 3 oz (80 g)
How to prepare Creamy Pea Risotto with Taleggio and Crispy Pancetta
To make the risotto with pea cream, Taleggio and pancetta, first prepare the Vegetable broth and keep it hot. Cut the pancetta into cubes, put it in a saucepan 1 and sauté the pancetta without adding any extra fat. When it is crispy and golden 2, set it aside and add the peas to the same saucepan 3.
Let them cook for a few minutes, moisten with a ladleful of hot broth 4 and cook for about 10 minutes in total, stirring occasionally 5. Transfer the peas to the jug of a blender, then add about 3 oz (80 g) of Taleggio, another ladleful of hot broth and puree with an immersion blender 6.
You should obtain a smooth, velvety cream 7. In the same saucepan add the rice 8 and toast it dry for about 2 minutes, stirring often. Deglaze with white wine and let the alcohol evaporate completely 9.
At this point start cooking the rice by adding a ladleful of hot broth at a time 10. Always make sure the liquid has been absorbed 11 before adding more. Halfway through cooking, season with salt to taste and incorporate the pea and Taleggio cream 12.
Finish cooking the rice, then turn off the heat. Add 3.5 oz (100 g) of Taleggio cut into pieces and the grated cheese 13. Stir vigorously to finish until you obtain a creamy, slightly loose risotto (all'onda). Plate and top with the crispy pancetta 14. Your risotto with pea cream, Taleggio and pancetta is ready to be served 15!