Out and About Spring 2021

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FOOD & DRINK - RECIPE

Asparagus and pancetta risotto

Serves 6

Ingredients

1.75 litres chicken stock 12 asparagus spears 1 tbsp olive oil 25g butter 1 onion, finely chopped 1 stick celery, finely chopped

70g pancetta, chopped 500g Aborio risotto rice 150ml white wine 2 tbsp grated Parmesan cheese 1 tbsp roughly chopped basil leaves 6 thin slices of pancetta sea salt freshly ground black pepper

Method

1 Heat the stock in a saucepan and check the seasoning. Once it has come to a simmer, cook the asparagus spears in the stock for about four minutes, until tender. Remove the spears from the stock, chop them up into 2cm pieces and place to one side. 2 Heat the oil and butter in a large pan until the butter starts to foam. Add the onion, celery and chopped pancetta and cook for five minutes. Then add the rice and cook for one minute, stirring. Pour in the wine and stir until it has nearly evaporated. 3 Add a ladle of stock to the rice, stirring all the while, then add another ladle of stock when the last has almost been absorbed. Keep adding stock until the rice is cooked, which should take about 20-25 minutes, depending on how you like your rice. Keep tasting it to check and adjust the seasoning at this stage. 4 Once the rice is cooked to your liking, remove from the heat and fold in the asparagus, cheese and basil. Fry the pancetta slices and place one on top of each serving of risotto.

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O&A SPRING 2021