Dolcelatte, Pancetta, Pea & Bean Risotto
Dolcelatte, Pancetta, Pea & Bean Risotto
Dolcelatte, Pancetta, Pea & Bean Risotto

    Serves: 4

Preparation time: 10 minutes

    Cooking time: 30 minutes

    Total time: 40 minutes


Ingredients

    25g butter

    140g pack Fiorucci Cubetti di Pancetta

    1 small onion, roughly chopped

    2 cloves garlic, roughly chopped

    300g risotto rice

    150ml Italian white wine, such as Orvieto

    900ml hot chicken stock

    200g Dolcelatte cheese

    Large handful of frozen peas

    Large handful of frozen broad beans

    2 tbsp chopped fresh parsley

    Salt and freshly ground black pepper

 
 
AND THIS IS WHAT YOU DO......

  1.     Heat the butter in a large pan and cook the pancetta, onion and garlic for 5 minutes until the onions are softened and the pancetta golden.

  2.     Add the rice and stir to coat in the butter.

  3.     Pour in the wine and bubble vigorously for 2-3 minutes until the liquid evaporates.

  4.     Stir about a quarter of the hot chicken stock into the rice. The chicken stock should be hot when it is added at each stage, so keep it heated in a separate pan. Keep stirring until it has been absorbed. Add a further quarter of hot stock and continue in this way until it has all been added and absorbed, and the grains of rice are tender - this takes about 20 minutes.

  5.     Stir through the cheese, peas, and beans and allow the cheese to melt and the peas to dimple.
     
  6.     Season to taste. Divide between serving bowls, sprinkle with freshly grated Parmigiano-Reggiano, pancetta, chopped fresh parsley and serve immediately.

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