A good risotto recipe is invaluable, and Marcus Wareing's version ticks all the right boxes. A wonderful balance of flavours is created by the vibrant peas, earthy mushrooms and salty pancetta, while mascarpone and Parmesan add creaminess and depth, ensuring the perfect oozy consistency.
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Heat the chicken stock in a large pan. In a separate pan, sweat the onion and garlic in 40ml of olive oil and season with a pinch of salt and pepper
2l chicken stock
1 onion, finely diced
40ml of olive oil
1 pinch of salt
1 pinch of black pepper
2 garlic cloves, sliced
Once the onion and garlic has softened in the pan, add the rice and cook for 3-4 minutes, stirring on a low heat
260g of risotto rice
Add the wine and stir. The wine can be substituted with a small splash of wine vinegar if avoiding alcohol. Start adding the hot stock ladle by ladle, waiting until each ladle of stock has been absorbed before adding the next
150ml of white wine
After 10 minutes, fry off the pancetta in a separate pan on a medium heat using the remaining oil. Cut the mushrooms into quarters and add to the pan. Once nicely coloured, stir into the rice mix
100g of pancetta
250g of button mushrooms
40ml of olive oil
Continue adding the stock, little by little, stirring occasionally until it's completely absorbed into the rice
Stir in the mascarpone and Parmesan, followed by the butter and peas. Lightly cook until the peas are cooked through
2 2/3 handfuls of frozen peas
30g of butter
50g of Parmesan, grated
50g of mascarpone
If the risotto is too thick, just add a little more stock or water. Check the seasoning and sprinkle some parsley over the risotto. Divide into bowls and serve
2 2/3 handfuls of parsley
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