Risotto con Piselli, Jus di Cipolla, Olio di Menta e Ricotta di Pecora

Risotto con Piselli, Jus di Cipolla, Olio di Menta e Ricotta di Pecora is a refined Italian rice dish that showcases the principles of balance and seasonality. While risotto originates from Northern Italy, particularly the rice-growing regions of Piedmont, Lombardy, and Veneto, this specific preparation is a modern interpretation found at a Korean-Piedmontese fusion restaurant in Verduno, Italy, as documented by the food program *Cosa mangiamo oggi?*.

The dish is built on a classic risotto base, using high-starch rice like Carnaroli or Vialone Nano, which is slowly cooked with broth until creamy. Key ingredients include fresh spring peas (*piselli*), a deeply savory onion jus (*jus di cipolla*), mint oil (*olio di menta*), and sheep’s milk ricotta (*ricotta di pecora*). What distinguishes a great version is the texture: the rice must be *al dente* yet suspended in a flowing, emulsified creaminess without being heavy. The onion jus provides a rich, umami backbone, while the mint oil adds a bright, herbaceous lift. The ricotta di pecora contributes a tangy, milky richness that balances the sweetness of the peas.

Regional variations are common; some chefs might use Parmigiano-Reggiano instead of ricotta, or incorporate pancetta for depth. In this Piedmontese fusion context, the dish reflects a dialogue between Italian tradition and Korean culinary sensibilities, though the core technique remains strictly Italian. The result is a dish that is both comforting and elegant, a testament to the versatility of risotto.