MasterClass - Pea and Bacon Risotto
Pea and Bacon Risotto
Recipe by Ray McVinnie
WINE MATCH: TE TERA SAUVIGNON BLANC
2 tbsp Lupi olive oil
1 small onion, finely chopped
1 1/2 cups rindless bacon, 2m dice
Zest of 1 lemon
3 cloves garlic, finely diced
150ml Te Tera Sauvignon Blanc wine
2 cups Ferron Carnaroli rice
4 cups Campbells Real chicken stock, brought to a simmer
2 1/2 cups frozen peas, thawed, blanched in boiling water, cooled under cold running water, well drained
2 tbsp Mainland butter
3/4 cup Perfect Italiano parmesan, finely grated, plus extra for serving
1. Place a wide bottomed, open saucepan over moderate heat, add
the Lupi olive oil, then add the onion, bacon, lemon zest and
garlic. Saute gently without browning until the onion is
2. Add the rice and mix well. Allow the rice to 'toast' for a minute or two. Add the wine and allow to bubble for a few minutes. Add all of the stock, mix well and bring to the boil. Turn down to a very gentle boil, cover and cook for 12 minutes until the risotto is thick, creamy and the rice is cooked al dente.
3. Stir in the peas, bring back to the boil, cover again and cook for a further 3 minutes. Uncover remove from the heat and stir in the Mainland butter and Perfect Italiano parmesan.
4. To serve, spoon the risotto onto a serving dish and sprinkle over extra Perfect Italiano parmesan.
- This method will only work with a rice with a sturdy structure like Ferron Carnaroli or Vialone nano. If you want to use Arborio, you will need to use the risotto method where you add the hot stock a small amount at a time and stir until it is absorbed.
- A finely diced carrot and a thinly sliced stick of celery can be added with the onion if available.
- Vegetable stock will work well instead of chicken stock
- Pancetta can be used instead of bacon.
- Chopped fresh sage is also good in this.