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Pea and pancetta risotto

Pea and pancetta risotto

PT40M

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1
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
2
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
3
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
4
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
5
Continue adding the stock, little by little, stirring occasionally until it's completely absorbed into the rice
6
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
7
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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Pea and pancetta risotto

 
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