Risotto with Peas

This is one of my favourite risottos, as it is so easy and uses very readily available ingredients.

Daughter telephoned me for the recipe this week, so I shall share it with you.

Basically all risottos are the more or less the same, and it is worth trying out variations on the theme.

Serves 4

Ingredients

1 litre chicken or vegetable stock
85g / 3oz butter
3 shallots, chopped finely
115g / 4oz pancetta diced (or bacon bits)
280g /10oz Arborio rice
150ml / ¼ pint dry white wine
225g / 8 oz fresh peas
Salt and pepper
Parmesan cheese to garnish

Pour the stock into a large saucepan and bring to the boil. Lower the heat and simmer gently.

Melt 55g / 2oz of the butter in another large, heavy-based saucepan. Add the shallots and pancetta and cook over a low heat, stirring occasionally until the shallots are softened.

Add the rice and cook, stirring constantly, for 2-3 minutes, until all the grains are thoroughly coated and glistening.

Pour in the wine and cook, stirring constantly, until it has almost completely evaporated.

Add a ladleful of hot stock and cook, stirring constantly, until all the stock has been absorbed. Continue cooking and adding the stock, a ladleful at a time, for about 20 minutes.

Add the peas, then continue adding the stock, a ladleful at a time, for about a further 10 minutes, or until the rice is tender and the liquid has been absorbed*.

Stir in the remaining butter and season to taste with salt and pepper. Transfer the risotto to a warmed serving dish, garnish with Parmesan and serve immediately.

* I often find that it takes longer than 10 minutes for all the rice to be absorbed