Broad Bean, Leek and Pancetta Risotto


Ingredients:

• 1 litre chicken stock
• 1 leek sliced down the centre and then finely sliced
• 1 knob butter
• 1 tbsp olive oil
• 400gm good quality risotto rice
• 200ml white wine
• 350gm pancetta diced
• 500g frozen broad beans
• 100gm Chris’ Traditional French Onion Dip
• 90gm finely grated parmesan

Method:

• In a large heavy based pot, heat the chicken stock until just simmering
• In a large sauté pan, heat the olive oil and butter together until melted
• Once the butter and oil are hot and combined, add the leek and gently sauté until softened
• Add the rice and lightly toast it in the mixture until the rice grains are just translucent, stirring continuously to keep the rice from browning or sticking to the pan
• Add the wine and bring to a simmer. Once simmering, pour in the hot stock covering rice
• Simmer with the lid off for ten minutes and then cover, turn the heat off and let sit for 10 minutes to finish cooking
• In a small pot of rapidly boiling water, blanch the broad beans. Remove the beans from the water, allow them to cool and take off their shells
• Fry off the diced pancetta in a fry pan on medium heat and set aside
• Uncover the risotto, turn the heat on to low and gently stir, adding small amounts of extra stock
• Check a grain of rice against the back of the spoon to see if it is cooked. You’re looking for a firm but cooked centre and a soft exterior (al dente)
• Once the grains are al dente, add Chris’ Traditional French Onion Dip and continue adding stock as needed while you stir the rice
• Just before serving, add the shelled broad beans, pancetta and a big handful of grated parmesan, stirring to combine. Taste and adjust seasoning as needed
• Serve with crusty bread, extra parmesan, a drizzle of extra virgin olive oil and freshly cracked black pepper