Breville How to Make Pancetta and Spring Pea Risotto

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PANCETTA AND SPRING PEA RISOTTO

Serves 4–6

INGREDIENTS

2 teaspoons butter

1 tablespoon oil

1 small onion, finely diced

¼lb thinly sliced sweet pancetta, roughly chopped

2½ cup Arborio or carnaroli rice

½cup dry white wine

6 cups chicken stock

½cup grated Parmesan cheese ¼ cup heavy cream

Salt and ground white pepper

METHOD

SAUTÉ setting

1.Press the SAUTÉ button and then the STARTCANCEL button. Heat removable cooking bowl for 3 minutes with lid on.

2.Remove lid, add butter and oil, heat for 1 minute or until butter has melted.

3.Add pancetta, cook, stirring occasionally for 3–4 minutes, or until crispy. Remove and drain on paper towel.

4.Add onion, cover with lid, cook for 3–4 minutes, stirring occasionally, until onion has softened.

5.Add rice, mix well, cover with lid and cook, stirring occasionally for 2–3 minutes or until rice is glossy.

6.Stir in wine, cook uncovered for 2–3 minutes or until all the wine is absorbed.

RISOTTO Setting

1.Stir in stock, cover with lid and press the RISOTTO button and then the STARTCANCEL button. Cook for 18–20

minutes, stirring occasionally or until most of the liquid has been absorbed.

2.When the cooker has automatically switched to WARM setting, which will take about 5–10 minutes, remove lid and stir through peas, Parmesan cheese and heavy cream. Season to taste with salt and pepper.

Serve immediately with crispy pancetta as the garnish.

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