Broad bean and pancetta risotto
- Olive oil (on demand)
- 1 white onion or 2 shallots, finely chopped
- 300g fresh broad beans, peeled and separated into halves
- 300g arborio rice
- 100g smoked pancetta cubes
- 700ml heated chicken or vegetable stock
- 400ml dry white wine. good quality gives a better flavour
- 50g Parmesan cheese, grated or finely chopped
- knob of butter
- salt & pepper
- finely chopped parsley
- fresh goats cheese
- Fry onion in olive oil.
- Add rice and cook for a couple of minutes (stirring) until it becomes translucent.
- Pour in half the wine (it will sizzle and evaporate quite quickly).
- Pour in half a ladle of stock. and stir. When the it has almost evaporated, pour in another half ladle and stir. Keep repeating this process until all the stock has been used up (around 20 minutes). The rice should look cooked but still be quite firm when bitten.
- In the meantime fry the pancetta and broad beans in a small pan. As the pancetta releases its fat, you might not even need to add any oil. Season with pepper. When they are cooked to your liking, add to the risotto and continue cooking the risotto. (pancetta and beans can also be fried in the same pot as the risotto, like I did).
- When rice is cooked, add the knob of butter, the remaining wine and the grated Parmesan, and cook for a further 2 minutes.
- Spoon portion into a plate, season with salt, pepper and fresh chopped parsley, and top with a fresh goats cheese.
- Serve immediately.