Bacon and Pea Risotto
Risotto
Risi e Bisi
Serves 2
Ingredients
150g Arborio rice
200g frozen peas
1 tablespoon olive oil
Small white onion finely chopped
35g butter
50g nice pancetta
30g finely grated parmesan
1L vegetable stock or bouillon (warm in a pan)
2 tablespoons finely chopped flat parsley (optional)
Salt & Pepper
Methodology
Wash the rice several times to remove the starch as it stops it being sticky.
Heat the olive oil in a pan with 30g of the butter. Add the onion and pancetta (and the parsley).
Add the rice and coat with oil, add a couple of ladles of the warm stock and stir in. Add the peas.
Add 250ml of the stock and stir until absorbed, keep adding a ladle at the time stirring all the time. This should take around 20 minutes, until the rice just has a light bite and the risotto has a slight soupy consistency. Do not worry if you have not used all the stock.
Remove from the heat, stir in the parmesan and remaining butter. Pop a lid on the pan and rest for 3 minutes before serving.
