50g unsalted butter, plus a knob of butter for the end
1 onion or leek, finely sliced
1 stick of celery, finely chopped
80g pancetta cubes, or bacon, cubed (optional)
350g Arborio risotto rice
1¼–1½ litres vegetable bouillon or chicken stock
250ml white wine
300g fresh peas, podded
large bunch of fresh chervil, chopped
100g freshly grated parmesan
salt and freshly ground black pepper
- Heat up the stock in a saucepan so that it is ready to ladle onto the rice.
- In a large heavy-bottomed pan, gently sauté the onion and celery in the butter/oil over a low heat until translucent. Add the pancetta and sauté for another couple of minutes.
- Add the rice and stir until the grains become translucent and glossy.
- Add the wine and stir until it has been absorbed.
- Add a ladle of hot stock and stir constantly until it is almost absorbed. Add the rest of the hot stock, a ladle at a time, stirring constantly. You need to make sure that each ladleful is absorbed by the rice before you add the next one. This should take about 18–20minutes. Youmay need more or less stock according to the type of rice and the rate of absorption.
- When the rice is almost cooked, add the peas and the chervil or mint (save a little to sprinkle over the top). The texture should be nice and creamy. You may need to add some salt at this point, it depends how salty your stock is.
- When the rice is cooked, turn off the heat, stir in the parmesan and a knob of butter. Let the mixture stand for a couple of minutes. Sprinkle with the remaining chervil or mint and a few grinds of black pepper.
- Serve with a rocket salad and some fresh parmesan shavings