Italian Pancetta And Fresh Pea Risotto Recipe
Ingredients
350 g/12 oz/1 1/2 cups risotto rice
50 g/2 oz/1/4 cup butter
225 g/8 oz frozen or fresh shelled peas
100 g/4 oz pancetta, diced
15 ml/1 tbsp chopped mint
2.5 ml/1/2 tsp ground nutmeg
750 ml/1 1/4 pts/3 cups chicken or vegetable stock
Salt and freshly ground black pepper
60 ml/4 tbsp single cream
TO SERVE:
Sun dried tomato focaccia
Chicory and watercress salad
Directions
Wash and drain the rice thoroughly.
This removes some of the excess starch and helps to stop the grains from sticking together too much.
Melt the butter in a flameproof casserole (Dutch oven) and fry (saute) the rice, peas and pancetta for 2 minutes, stirring.
Stir in the mint, nutmeg and stock and bring to the boil.
Season lightly, cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 20 minutes or until the rice is tender and has absorbed the liquid.
Stir in the cream: the risotto should look moist and glistening.
Serve straight away with sun dried tomato focaccia and a chicory and watercress salad.
This removes some of the excess starch and helps to stop the grains from sticking together too much.
Melt the butter in a flameproof casserole (Dutch oven) and fry (saute) the rice, peas and pancetta for 2 minutes, stirring.
Stir in the mint, nutmeg and stock and bring to the boil.
Season lightly, cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 20 minutes or until the rice is tender and has absorbed the liquid.
Stir in the cream: the risotto should look moist and glistening.
Serve straight away with sun dried tomato focaccia and a chicory and watercress salad.
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