Saturday, April 26, 2014

Recipe: Pea and Ham Risotto

People think that risotto is all posh and you need to spend a fortune in order to make a nice one: Wrong! People think that you have to be slaving over a hot stove for ages, adding stock ladlefuls at a time: Wrong! Risottos are really the perfect midweek meal as they require little preparation, and take less than 30 minutes to make from start to finish. I don't add the stock gradually, I add it in two parts.  You do have to stir risottos a fair amount, but only for 15 minutes really, which Isn't too time consuming. I have used "ham trim" for this, which you can get really cheaply from supermarkets, sometimes already packaged, sometimes from the meat counter.

Pea and Ham Risotto (serves 2 generously)

30g butter
2 large white onions
½ tsp celery salt
2 tsp mixed herbs
250g Arborio rice
100ml white wine
900ml chicken stock
180g finely diced ham
290g frozen peas
Salt and pepper to taste

1. Fry the onions, celery salt and mixed herbs in the butter for 6 minutes. Add the rice and fry for a further minute. Add the wine, and cook for a further 2 minutes. Add half the stock, and cook on a high heat, stirring often, for 8 minutes.
2. Add the other half of the stock, and cook for a further 6 minutes. Add the frozen peas, and cook for 4 more minutes, or until the risotto has thickened and the peas are cooked. Season to taste and serve!

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