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Broad Bean & Pancetta Risotto |
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Ingredients
250 grams Risotto rice
1 kilo Broad beans
60 grams Pancetta
1 white Onion
75 grams Parmesan
1.5 litres Chicken stock
200 grams Unsalted butter
3 tbs Extra dry vermouth
Preparation
Peel and finely chop the onion and cut the pancetta into matchsticks.
Pod the broad beans. Grate the Parmesan.
Bring the stock to a simmer and check for seasoning.
In a thick-bottomed pan, melt half the butter, and add the onion and pancetta.
Cook gently to soften, then add the rice, and stir to coat each grain with the
butter. Add the vermouth, stir until it is absorbed by the rice, then add the
broad beans.
Add hot stock, ladle by ladle, only adding more when the last addition has been
absorbed. Stir, and continue adding the stock until the rice is cooked, about 20
minutes.
Stir in the remaining butter and Parmesan...and serve.
Reproduced with the kind permission of Ruth Rogers &Rose Grey from their book,
THE RIVER CAFE COOKBOOK EASY, Published by Ebury Press ISBN 0091884640
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