Risotto with Peas and Bacon by Chef Sergio Barzetti |  it’s always noon

Risotto with Peas and Bacon by Chef Sergio Barzetti | it’s always noon

Longing for spring and joy? Chef Sergio Barzetti’s Risotto with Peas and Bacon is for you. Easy and tasty, it is irresistibly colored with flowers and buds of legumes.

Chef Sergio Barzetti’s Risotto with Peas and Bacon is a flavorful first course that you can make in a few easy steps. It is a typical dish of this spring season rich in color and flavor with which you can make a delicious dinner!

Picture of It’s always noon. Risotto with Peas and Bacon by Chef Sergio Barzetti

This tasty and simple preparation to replicate at home was illustrated by chef Sergio Barzetti to viewers of the famous cooking TV show “it’s always noonBroadcast on Rai Uno on May 4, 2022.

We are talking about a very suggestive delicacy with a great scenic effect that will make you hungry just by looking at it. Isn’t that what you feel looking at the photo above?

Risotto with peas and bacon from chef Sergio Barzetti this is how it’s done

Prepared with fine rice, the Risotto with Peas and Bacon by Chef Sergio Barzetti it’s just fabulous! Liked by adults and children and is prepared in a few minutes.

The instructions for preparing this delicacy were illustrated by chef sergio barzetti during the aforementioned episode of the famous cooking TV show “it’s always noon”Broadcast on Rai Uno.

Made in: Few minutes

Cooking temperature: 175 degrees

Time to cook: 12 minutes at 175° + a few minutes on the fire

  • Instruments
  • a pan
  • a pan
  • wax paper
  • bowls
  • Ingredients
  • 320 g of Rosa Marchetti rice
  • 500g fresh peas
  • 120g of bacon
  • 200g of butter
  • soda water
  • a bunch of mint
  • vegetable broth
  • 250g grated pecorino
  • salt and pepper
  • for the crispy
  • 100g grated pecorino
  • 150 g of rice flour
  • 50 g of corn flour
  • Water
  • Salt

Risotto with peas and bacon by chef Sergio Barzetti, procedure

Blanch most legumes in boiling water before peeling and blend with a drizzle of oil and grated pecorino to obtain a Pea cream of the desired consistency to which you will add salt and pepper. Mix half of the flours with half of the grated pecorino until you have a homogeneous mixture that you will distribute on a baking sheet lined with parchment paper and cook at 175° for 12 minutes. Mix the remaining ingredients with sparkling water until you obtain a homogeneous mixture with which you will give circular shapes on an oven tray lined with parchment paper and always cook at 175° for 12 minutes

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Picture of It's always noon.  Risotto with Peas and Bacon by Chef Sergio Barzetti
Picture of It’s always noon. Risotto with Peas and Bacon by Chef Sergio Barzetti

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In a saucepan, dry toast the rice before blending it and bringing it with the vegetable broth. A few minutes before the end of cooking, add the pea cream and at the end of cooking add the whipped butter with a drop of sparkling water. Serve and accompany with the slices of bacon made crispy in a pan without any seasoning. Add the raw peas and their sprouts, the pecorino waffles, crumbled or not. Serve hot.

Picture of It's always noon.  Risotto with Peas and Bacon by Chef Sergio Barzetti
Picture of It’s always noon. Risotto with Peas and Bacon by Chef Sergio Barzetti

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Picture of It's always noon.  Risotto with Peas and Bacon by Chef Sergio Barzetti
Picture of It’s always noon. Risotto with Peas and Bacon by Chef Sergio Barzetti