Pea, Pancetta and Mushroom Risotto
A creamy, velvety rich risotto that after all of the love you give to making, you will fall in love while eating. Truly wonderful.
Servings: 4 people
Ingredients
- 1 litre Chicken Stock
- 70 g Pancetta
- 25 g Butter
- 1 Small onion finely chopped
- 75 g Mushroom thinly sliced
- 1 tsp Fresh thyme leaves
- 400 g Risotto rice
- 100 ml White Wine
- 200 g Frozen peas
- 75 g Parmesan plus extra for garnish
- 2 tbsp. Chives finely chopped
- 2 tbsp. fresh parsley finely chopped, plus extra for garnish
- Sea Salt
- Fresh ground black pepper
Instructions
- Warm the stock in a saucepan and keep on a low heat.
- In a medium sized saucepan dry fry the pancetta over a medium heat until browned and starting to crisp, remove and place to the side.
- Add the butter to the pan and fry the onion for about 5 minutes then add the mushrooms and thyme cooking for a further minute.
- Add the rice and fry the rice for about a minute and you will see the rice will start to look a little translucent. Now add the wine and cook until most of the wine has been absorbed by the rice, stirring all the time.
- Start adding the stock one ladle at a time, stirring continuously until the liquid has been absorbed before adding the next ladle of stock. Keep about a ladles worth of stock behind.
- Add the peas, pancetta, the last of the stock and stir until the stock has been absorbed. You will notice the rice will be soft with a slight bite (al dente), creamy and velvety.
- Add the parmesan, parsley and chives and season with salt and pepper.
- Serve in your favourite bowl with a garnish of chopped parsley and parmesan.