This Pancetta, Petis Pois and Parmesan Risotto Is Very, Very Tasty

| Recipes from a mutant kitchen | March 16, 2013

risotto recipe pancetta, petis pois parmesan

This week our burlesque chef gives us a classic risotto dish. If you haven’t made it before try giving it a go. It’s the perfect dish for leftovers and dinner parties. Is good value and delicious. Even better is frying the leftovers of it the next day in a pan with loads of butter. It’s divine.

The taste of Risotto resides in the absorption of the stock and wine to create a wonderful creamy dish that is both filling and full of taste. What’s more it’s infinitely versatile making it the perfect meal for whatever you’ve got hanging around in your cupboard or fridge.

I have chosen this timeless combination of pancetta, parmesan and peas which results in the right amount of bite and texture.
A few people whom I’ve spoken to about risotto have remarked that they’re a little bit intimidated by the cooking process. They’re under the impression that it can go very wrong. This is untrue. It just requires love. A lot of love. All you have to do is just check the rice every 5 minutes after the first 10 minutes to see how far along it’s cooked. Like pasta you still need to retain a nice bite. It needs to be al dente. Having said that there is a fine line between cooked and undercooked risotto.

So what you’ll need for this dish is:
400g Arborio rice
900ml Chicken stock (Warm)
300ml White wine
1 medium onion (chopped finely)
2 cloves garlic (minced)
70g frozen peas
200g Pancetta (cut to cubes)
40g parmesan cheese
Few sprigs of parsley (torn)
Sea salt and Black pepper
Olive oil

Method:
Heat 2 tbsp of Olive oil in a medium non-stick saucepan and add the onion and garlic. Cook gently over a medium heat until lightly golden.
Add the rice and stir well so that it is coated in oil. Cook gently for 1 minute and then add the wine.
When the wine is half reduced, add 1 cup of stock and stir well.
When the stock is absorbed, add another cup and repeat the process until all the stock is used up.
In a separate pan, fry the pancetta until just crisp.
When the rice has become tender and the stock is absorbed, add the peas, pancetta and half the parmesan, season well with cracked black pepper and sea salt. Stir well to combine and serve sprinkled with the other half of the parmesan and parsley with a nice chunk of garlic bread.

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