Thu, 21 April 2022
Chef: Alberto Rossi
INGREDIENTS:
350 Gr Carnaroli Risotto
1.5 Lt Chicken Stock
700 Gr Peas ( Fresh or Frozen )
50 Gr. Pancetta
2 Shallots, diced
1 glass White Wine
60 gr Butter
50 gr Parmesan Cheese grated
Oil
Salt and Pepper
Chopped parsley
INSTRUCTIONS:
Make sure your chicken stock is simmering.
Start in a pot, over medium fire, add the oil, then the pancetta; cook for about 2-3 minutes…. the pancetta will release some fat, then you add the rice and shallots.
Cook all for about 4-5 minutes then deglaze with the White Wine; let it evaporate and start to add ladles of stock while stirring.
What is different in this recipe, is that you will need more stock as will be served more liquid than other risottos.
Add the stock and keep using the ladle gently to stir it….it will take about 15-16 minutes to cook.
Remember, it needs to be more wet than normal risotto.
Once the rice is cooked, add the butter, parmesan and chopped parsley.
Serve
