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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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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
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
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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Pea and pancetta risotto
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