Pea and pancetta risotto
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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Ingredients
Metric
Imperial
Pea and pancetta risotto
- 300g of risotto rice
- 2l chicken stock
- 2 garlic cloves, sliced
- 1 onion, finely diced
- 150ml of white wine
- 100g of pancetta
- 250g of button mushrooms
- 50g of mascarpone
- 75g of Parmesan, grated
- 30g of butter
- 1 handful of frozen peas
- 1 handful of parsley, chopped
- 80ml of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
Method
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
- 1 handful 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
- 1 handful of parsley
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Pea and pancetta risotto
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© Great British Chefs 2019