Broad Bean and Pancetta Risotto
|3 tbsp||extra dry vermouth|
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