For the pea stock
pods from your freshly shelled peas
1/2 onion
celerery stick, broken into 3
small carrot, roughly chopped
(1). Wash the pea pods then place in a pan with the other ingredients, cover o pints of water then bring to boil.
(2). Reduce the heat and simmer for 15 minutes, strain, discard solids and leave liquid to cool.
For risotto
1 clove garlic, peeled
1 onion, finely diced
1oog pancetta, small cubed
150g arborio rice
2 pints pea stock
125 ml white wine
freshly grated parmesan
good knob of butter
Fresh peas, podded
(1). Heat a pan, add a glug of olive oil and fry the onion and pancetta for 3-4 minutes, or until golden then add the garlic, cook for 4-5 minutes, or until tender.
(2). Add the rice to the pan and stir to coat in the oil. Cook for a few minutes, then add the white wine and let simmer till wine reduced.
(3). Keep the stock hot in a pan set over a low heat. Add a ladleful of stock to the pan with the rice, stirring frequently. Allow the rice to absorb most of the liquid before adding another ladleful of stock. Continue to cook for about 20 minutes, adding the stock until the rice is tender with a creamy texture.
(4). Stir the peas into the risotto along with the butter and parmesan cook for two minutes then cover, turn off the heat and rest for 5 minutes.
(5). Season, to taste, with salt and pepper and serve.
(6). I like to serve mine with some torn prosciutto over the top, it isn’t necessary but I like it.
My Simple Italian Kitchen 