- About 6 cups chicken stock
- 2 tablespoons olive oil
- 1/4 pound pancetta, finely diced (optional)
- 1 bunch scallions, 1/4 whites finely chopped and tops thinly sliced 1/4 on an angle
- 2 large cloves garlic, finely chopped
- 1 1/2 cups arborio or 1 carnaroli rice
- A few fresh sage leaves, thinly sliced
- Salt and pepper
- 1/2 cup dry white wine
- 2 cups fresh shelled peas
- 1/2 cup freshly grated Parmigiano-Reggiano, plus extra for passing
- 1/4 cup (a handful) fresh tarragon, thinly sliced
- 1/4 cup (a handful) fresh mint, chopped
- 1/4 cup (a handful) fresh flat-leaf parsley, finely chopped
- 2 tablespoons butter
- 1 cup pea shoots or baby greens
- Zest of 1 lemon (about 1 1/2 tsp.)
In a medium saucepan, warm the stock over medium-low heat. Cover and keep warm.
In a round-bottom pan or large skillet, heat the oil, two turns of the pan, over medium-high. Add the pancetta, if using, and stir 1 minute. Add the scallion whites and garlic; stir 1 minute. Add the rice and sage; stir 1 minute. Season with salt and pepper. Add the wine; simmer until evaporated, 1 to 2 minutes.
Add about 2 cups stock. Simmer, stirring occasionally, until evaporated. Add another 2 cups stock. Simmer, stirring occasionally, until the stock is almost evaporated.
Add the peas, scallion greens and the remaining stock. Simmer until the rice is tender but still saucy, 4 to 5 minutes more. Stir in 1/2 cup cheese, the herbs and the butter; season. Serve in shallow bowls topped with pea shoots and lemon zest, passing more cheese at the table.