Cooking Instructions
1.
Melt the
butter (15 g)
in a pan set over a medium-low heat, tip in the
pancetta (1/2 pack)
and fry until golden. Add the
onion (1)
and fry for 10 minutes, until softened. Tip in the
rice (350 g)
and cook for 1 minute, then stir in the
wine (100 mL)
and bubble until almost reduced.
2.
Stirring constantly, add the hot
stock (20 mL)
a ladleful at a time, making sure it’s all been absorbed before adding more. Keep doing this until the rice is al dente, which should take 20-25 minutes – you may not need all the stock. Stir in the
chicken (150 g)
and
peas (75 g)
for the last few minutes of cooking to heat through.
3.
Serve the risotto in warmed bowls and top with the
parsley (1 handful)
and plenty of grated
parmesan (to taste)
. Drizzle over some
lemon-infused olive oil (to taste)
to serve, if you like.