Italian Pancetta And Fresh Pea Risotto
|Risotto rice||12 Ounce (350 Gram/ 1.5 Cup())|
|Butter||2 Ounce (50 Gram/ 0.25 Cup())|
|Shelled peas||8 Ounce (225 Gram/Fresh Or Frozen)|
|Pancetta||4 Ounce, diced (100 Gram)|
|Chopped mint||15 Milliliter (1 Tablespoon)|
|Ground nutmeg||1⁄2 Teaspoon (2.5 Milliliter)|
|Chicken stock/Vegetable stock||3 Cup (48 tbs) (750 Milliliter/1.25 Pints)|
|Ground black pepper||To Taste|
|Single cream||60 Milliliter (4 Tablespoon)|
|Sun dried tomato focaccia||1 (For Serving)|
|Chicory and watercress salad||1 Cup (16 tbs) (For Serving)|
Wash and drain the rice thoroughly.
This removes some of the excess starch and helps to stop the grains from sticking together too much.
Melt the butter in a flameproof casserole (Dutch oven) and fry (saute) the rice, peas and pancetta for 2 minutes, stirring.
Stir in the mint, nutmeg and stock and bring to the boil.
Season lightly, cover and cook in a preheated oven at 160Â°C/325Â°F/gas mark 3 for 20 minutes or until the rice is tender and has absorbed the liquid.
Stir in the cream: the risotto should look moist and glistening.
Serve straight away with sun dried tomato focaccia and a chicory and watercress salad.