The herbs. The peas. The bacon. The rich, creamy risotto rice. Talk to me Veronica.
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Serves
4
Garlic
Onion
Butter
Pea
Asparagus
Parmesan
Arborio Rice
Mint
Tarragon
Pancetta
Chicken Stock
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content.
Serves
4
Garlic
Onion
Butter
Pea
Asparagus
Parmesan
Arborio Rice
Mint
Tarragon
Pancetta
Chicken Stock
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Step 1.
Finely chop your garlic and onion.
Step 2.
Get a large pan on the heat. Chop the pancetta into small chunks and add to the pan. Fry until crisp. Remove pancetta and set aside.
Step 3.
Add the onions to the pan and fry in the bacon fat until soft. Add your garlic. Stir it in and then pour in your rice. Coat it in the fat and keep adding splashes of chicken stock, bit by bit. Beat the rice with a wooden spoon to release the starch. You will need about 1L of boiling water with your chicken stock dissolved.
Step 4.
Keep adding stock and beating. After about 10 minutes, chop up your asparagus, place it in a bowl and cover with boiling water. Add your peas to another bowl and cover with boiling water.
Step 5.
Keep beating your risotto. Once the rice is almost done, add your pancetta, peas and asparagus, and a large handful of chopped mint and tarragon. Stir it in.
Step 6.
Add a knob of butter, grated Parmesan and mix everything together. Serve while hot and enjoy!
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