We’re extremely proud of our risotto. We’ve managed to package it up as a take-home meal without compromising the quality. We make the packaged product a few minutes off being finished, so our customers are able to follow simple instructions to finish off the process and enjoy a homemade meal.
Ingredients 10
2 l chicken stock
125 ml olive oil
1 onion, finely diced
100 g pancetta, cut into lardons
4 garlic cloves, crushed
370 g arborio rice
150 ml white wine
150 g frozen peas, thawed
30 g unsalted butter
75 g parmesan cheese, grated
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Method 6
Bring the to a soft boil in a saucepan over medium–high heat.
Meanwhile, heat the in a wide, heavy-based frying pan over medium heat. Sauté the for about 5 minutes until soft and translucent
Add the and and cook for about 3–4 minutes, until the pancetta begins to caramelise.
Add the and cook, stirring, for about 2 minutes until the rice is toasted and well coated with the . Add the , scraping any tasty sticky bits up from the bottom of the frying pan.
Once most of the is absorbed, reduce the heat to low and add a ladleful of to the and simmer, stirring, until absorbed. Add another ladle, and repeat, simmering and stirring until all of the stock has been added and the rice is al dente. This should take about 20 minutes.
Stir in the . Remove from the heat and mix in the and , and season to taste. Serve sprinkled with a little extra parmesan.
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Notes
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