Pea & Pancetta Risotto

I’m always amazed by the way risotto transforms rice. The flavour you can pack into those little grains is well worth the labour of love it takes to cook it. It can’t be rushed, but it’s well worth the effort. So pour yourself a glass of wine and let’s get cooking.

Heat 1 tbsp of olive in a non-stick pan and add the onion and garlic. Saute for a few minutes until translucent and then add the pancetta. Cook for around five minutes over a medium heat. Whilst the onions, garlic and pancetta are cooking, in a separate pan bring the stock to the boil before reducing to a simmer.

Add the rice and the remaining olive oil to the onions, pancetta and garlic and cook altogether, without any liquid for two minutes. Keep the rice moving so it doesn’t burn. Now add the wine. Keep a close eye on it, stirring two or three times until all of the liquid has absorbed.

To the risotto, add a ladle of chicken stock, stirring frequently until all the liquid has absorbed. Add the peas and continue to add the stock ladle by ladle. Keep the rice moving and after around 40 minutes your risotto will be cooked.

Take the risotto off the heat and stir through the parmesan cheese. Cover and leave to stand for two minutes before serving.

Don’t be tempted to rush any of these processes. Risotto needs time to cook but it’s well worth the wait. If at any point you feel it needs more stock, add in another ladle. You’ll know the rice is ready as it will look plump, but when you taste it it will still have bite.

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