Ingredients
SERVES 6
– 450 g split peas
– 300 g Carnaroli rice
– 250 g bacon
– 1 ½ l vegetable broth
– EVO to taste
– 1 sprig of mint
– 2 shallots finely chopped
– salt to taste
– 1 glass of white wine,
– balsamic vinegar
Directions
Fill a pot with abundant water and boil the split peas for ab. 50 minutes, then drain and set the split peas aside. Meanwhile, in a pan, heat a little EVO and sauté 1 shallot. Then, add in the peas, a little water, some salt and cook for ab. 10 minutes. Meanwhile, in another pan, let the other shallot sauté for a few minutes, then add in the rice along with white wine and toast it for a few minutes in the pan. Let it cook, adding a couple of ladles of broth at a time, for ab. 15 minutes. Meanwhile, purée half of the peas along with a little broth and the mint until obtaining a creamy texture. Set aside. Then, in a frying pan, fry the bacon until it becomes very brittle. When the rice is still a bit hard, incorporate the remaining peas and continue cooking for a couple of minutes more. Finally, pour the pea cream into 4 plates and then, with the help of a cup, place the risotto in the middle of each dish. Garnish each plate with bacon, a few leaves of mint and some drops of balsamic vinegar just before serving.