part one:
Risotto with Green Peas and Pancetta
Serves 6
From "Bistro Laurent Tourondel," by Laurent Tourondel (Wiley)
2 cups fresh peas
3 tablespoons extra-virgin olive oil
5 ounces pancetta, diced
1/2 cup chopped onion
3 garlic cloves, chopped
1 sprig fresh thyme
2 cups Arborio or other medium-grain rice
1-1/3 cups dry white wine
About 6 cups hot chicken stock or low-sodium chicken broth
Fine sea salt and freshly ground black pepper to taste
3 tablespoons mascarpone cheese
1 tablespoon truffle oil, or to taste
1 large piece Parmigiano-Reggiano cheese
Bring salted water to a boil. Add peas and cook until tender, 3-4 minutes. Drain and immediately place 1/2 cup in ice water. Puree remaining peas, adding 1 tablespoon of water if needed.
Heat oil over medium heat. Add pancetta, onion, garlic and thyme. Cook until the onion is translucent. Add rice and stir to coat with oil. Add wine and simmer until most has evaporated.
Add 1 cup of broth and cook, stirring constantly, until most is absorbed. Add remaining broth in three additions. Season with salt and pepper. If rice seems dry, add a little more broth and stir until creamy and loose.
When the risotto is tender but still firm to the bite, stir in mascarpone and whole peas. Add just enough puree to add flavor and color without making the dish soupy.
Spoon into bowls, drizzle with truffle oil and shave cheese over each.
part two:
At the Ready When Artists Think Big
A stainless-steel “Moon” by Jeff Koons, weighing more than a ton. Carlson & Company produced the sculpture in an edition of five.