risotto

pea and goat’s cheese risotto

servings
4

method

A classic Italian dish that's hard to beat.

Heat the stock in a saucepan. In a separate pan, heat a knob of the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.

After a minute the rice will look slightly translucent. Add the wine and keep stirring.

Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.

Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rise is soft but still has a slight bite, then season with salt and pepper.

Remove from the heat and stir in half the goat's cheese, the rest of the butter and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.

Tip: Leave out the bacon and use vegetable stock if you want to make a vegetarian risotto.

ingredients

• 1 liter chicken or vegetable stock, preferably organic
• 70g butter
• half an onion, finely chopped
• 100g streaky bacon, the best quality you can afford, cut into matchsticks
• a bunch of fresh thyme
• 400g risotto rice
• 150ml white wine
• 200g frozen peas
• sea salt and freshly ground black pepper
• 115g crumbly goat's cheese
• 115g freshly grated Parmesan cheese

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tried this recipe or a similar one? share your tips...

1. by Fran on Sat 24 Mar 2012 @ 16:51

Hi Zoya, you can just use extra stock rather than the wine. Lovely recipe, have tried it vegetarian as well with asparagus and obviously no bacon

2. by Skip on Wed 30 Nov 2011 @ 20:36

Thanks for the great recipe. I went vegie, and put in some chestnut mushrooms instead of the bacon, and swapped the onion for leeks. Use quality cheese, it makes all the difference. I used Sharpham goats, and some good Parmigiano Reggiano.

3. by zoya on Mon 17 Oct 2011 @ 08:43

any substitute for wine? Are we putting boiled rice inthe pan or uncooked &washed only?

4. by Pajo on Tue 05 Jul 2011 @ 17:16

Great dish full of flavor so simple

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