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Broad Bean and Pancetta Risotto

by Rose Gray, Ruth Rogers from River Cafe Cook Book Easy

Delicious broad bean and pancetta risotto from the River Cafe Cook Book. The ideal dinner party dish is finished with extra butter and lashings of Parmesan.

From the book

Rose Gray, Ruth Rogers

Introduction

  

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Ingredients

250g risotto rice
1kg broad beans
60g pancetta
1 white onion
75g Parmesan
1.5l chicken stock
200g unsalted butter
3 tbsp extra dry vermouth

Method

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

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