Pancetta & pea risotto

Pancetta & pea risotto

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

We’re extremely proud of our risotto. We’ve managed to package it up as a take-home meal without compromising the quality. We make the packaged product a few minutes off being finished, so our customers are able to follow simple instructions to finish off the process and enjoy a homemade meal.

Ingredients

Quantity Ingredient
2 litres see method for ingredients
125ml olive oil
1 onion, finely diced
100g pancetta, cut into lardons
4 garlic cloves, crushed
370g arborio rice
150ml white wine
150g fresh or thawed frozen peas
30g unsalted butter
75g parmesan cheese, grated, plus extra to serve

Method

  1. Bring the stock to a soft boil in a saucepan over medium–high heat.
  2. Meanwhile, heat the oil in a wide, heavy-based frying pan over medium heat. Sauté the onion for about 5 minutes until soft and translucent. Add the pancetta and garlic and cook for about 3–4 minutes, until the pancetta begins to caramelise.
  3. Add the rice and cook, stirring, for about 2 minutes until the rice is toasted and well coated with the oil. Add the wine, scraping any tasty sticky bits up from the bottom of the frying pan. Once most of the wine is absorbed, reduce the heat to low and add a ladleful of stock to the rice and simmer, stirring, until absorbed. Add another ladle, and repeat, simmering and stirring until all of the stock has been added and the rice is al dente. This should take about 20 minutes.
  4. Stir in the peas. Remove from the heat and mix in the butter and parmesan, and season to taste. Serve sprinkled with a little extra parmesan.
Tags:
alimentari
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