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T-fal® Giant Family Fry Pan
 

T-fal® Giant Family Fry Pan

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Non stick interior and exterior for easy cooking and easy clean-up
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Pancetta, Pea and Fava Bean Risotto

Category: Rice and Pasta
Author: Jamie Oliver

rating:  

Ingredients:

1 pint chicken on vegetable stock
1 small onion, peeled and finely chopped
1 tablespoon olive oil
1 wineglass of white wine
2 cloves of garlic, peeled and finely sliced
2 handfuls of fresh fava beans
2 handfuls of fresh peas
2 stalks of celery, finely chopped
300g arborio rice
300g fresh soft ricotta
35g butter
6 slices pancetta, cut into 1cm strips
a large handful of freshly grated parmesan
a small bunch of fresh mint leaves, chopped
juice of half a lemon
sea salt and freshly ground black pepper

Directions:

Heat the stock in a small pot. In a separate pan, heat the olive oil and a little of the butter. Add the onion, garlic, celery and pancetta and fry very slowly for about 15 minutes without browning the vegetables. When the vegetables have softened, add the rice and turn up the heat. It will begin to lightly fry. Keep stirring it - after about a minute the rice will look slightly translucent. At this point add the wine and stir continuously until the alcohol evaporates.
Once the wine has cooked into the rice, add a ladle of hot stock and a good pinch of salt. Turn down the head to a simmer so that the rice doesn't cook too quickly on the outside. Now add half of your fava beans and peas. Keep adding ladlefuls of stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. If you run out of stock before the rice is cooked, just add some boiling water.
Remove the risotto from the heat. Stir in the remaining butter, Parmesan, mint and lemon juice and stir until smooth and creamy. Place a lid on the pan and allow your risotto to sit for 2 minutes. Divide between 4 plates and top with a spoonful of fresh ricotta.