The fried scallions are not traditionally part of this Italian risotto and peas dish, but we love the added crunch. This recipe is ideal to make in the springtime when peas are fresh, but frozen works as well (we wanted you to be able to enjoy it year-round).
Step 1
Cut scallions crosswise into 3" pieces, then cut each piece lengthwise into thin strips.
Step 2
Heat ¼ cup oil in a large heavy saucepan over medium-high. Add scallions and cook, stirring occasionally, until crisped and golden brown in spots, 4–6 minutes. (They’ll soften at first but will crisp up eventually.) Using a slotted spoon, transfer scallions to paper towels to drain; season with salt. Pour off oil into a small bowl; set aside for later. Reserve saucepan.
Step 3
Bring broth to a simmer in a medium pot; keep warm over medium-low heat.
Step 4
Return saucepan to stove and add pancetta and 2 Tbsp. oil. Cook over medium heat, stirring occasionally, until fat begins to cook out, about 3 minutes.
Step 5
Add onion and cook, stirring often (notice a theme here?), until softened and golden, 5–8 minutes. Add garlic and cook, stirring like you mean it, until softened, about 1 more minute.
Step 6
Stir in rice; season with salt. Cook, stirring, until some grains are translucent, about 4 minutes. Add wine and cook—Never. Stop. Stirring.—until pan is almost dry, about 3 minutes. Ladle in 2 cups broth and simmer, stirring occasionally, until broth is absorbed, 2–3 minutes. Ladle in another 2 cups broth and continue to cook, stirring yet again, until rice is cooked through and most of the broth is absorbed, 5–7 minutes.
Step 7
Add peas and remaining 1 cup broth and cook, stirring to the very end, until peas are tender, 3–5 minutes. (If using frozen peas, add at the end and cook 1 minute to warm through.) Stir in mint, butter, lemon zest, and 2 oz. Parmesan. Taste and season with salt and pepper.
Step 8
Divide risi e bisi among bowls. Top with shaved Parmesan and reserved crunchy scallions. Drizzle with reserved scallion oil; season with pepper.
