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 | ||
| Frozen peas | 225 Gram | |
| 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 | ||
| Ground black pepper | 1 To taste | |
| 60 ml/4 tbsp single cream | ||
| Sun dried tomato focaccia | ||
| Chicory and watercress salad | ||
| Salt | To Taste | |
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.
Chef
