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Ham & Pea Risotto
“Here’s a simple, quick ham & pea risotto that my Gramps used to make whenever we were with him for summer holidays. I love his basic approach to cooking; it’s always inspired me.” – Charlie Palmer, Bartley Lodge Head Chef.
3x garlic cloves
A splash veg oil
150g diced smoked pancetta/bacon
1 cup arborio risotto rice
A splash of white wine
3 cups chicken stock (using a stock cube is perfect for this)
150g frozen peas
2. It’s time to start cooking the rice! The pan should still be warm with your onions and shallots, turn the heat right up and add some oil and your rice. You want to start the cooking process off by shallow frying the rice for 5-10 minutes (being careful not to let it get stuck to the bottom), this starts to soften the shell so it cooks evenly without overcooking. Once your rice has been fried off a little, time to deglaze with a splash of white wine and let it bubble and cook out (you don’t want the taste of alcohol, just the sweetness from the wine).
3. Simply add your stock slowly, ladle by ladle, until the rice has absorbed the liquid and is fully cooked. The consistency should be soft yet a touch firm in the centre, when you bite into one of the grains you should still see the centre. Season with salt, sprinkle as much parmesan as your heart’s desires, and of course, don’t forget to add your pancetta/bacon. Plate up and serve with fresh pea shoots. Delicious and perfect for a summer’s evening – al fresco style.
Recipe by Charlie Palmer, Bartley Lodge Head Chef
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