This creamy risotto combines the rich, earthy flavour of mushrooms with vibrant peas and salty pancetta – and it will give you a bicep workout.
Serves 4
Prep Time: 5 mins
Cook Time: 30 mins
Ingredients
1 litre of chicken stock 1 tbsp olive oil 75g pancetta cubes 125g mushrooms, diced 2 shallots, finely sliced 2 garlic cloves, finely chopped 350g arborio rice
a splash of white wine 125g frozen peas 50g Parmesan cheese, grated
Method
Put the stock into a saucepan and heat until just simmering. Add the pancetta and mushrooms to a frying pan and cook for around 5 minutes until they start to caramelise. Remove and set aside.
Heat the olive oil in a large saucepan. Add the onion and garlic to the pan and cook for a few minutes on medium heat until the onion has softened and turned translucent.
Add the rice and stir it round the pan for one minute. Add a splash of wine and stir until the liquid is absorbed. Add a ladleful of stock. Reduce heat to a simmer and cook, stirring continuously, until most of the liquid has been absorbed. This will feel easy, but it's going to turn into a workout for your arms.
Add another ladleful of stock and continue stirring until the liquid is absorbed. Repeat, one ladleful at a time, until about three quarters of the stock has been used. Add the peas into the rice and keep ladelling and stirring. This will take around 20 minutes in total.
Once all the stock has been added or the rice is soft, add the pancetta and mushrooms.
To check whether the rice is cooked, take a grain and smoosh it between your fingers. if it feels hard in the centre, it needs a little longer.
When soft, remove from the heat and add half the Parmesan. Stir well before plating. Sprinkle the remaining Parmesan on top of the risotto, pour a glass of wine, and enjoy.
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