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Pancetta, pea & blue cheese risotto



  • 1.

    Fry off the garlic and onion in the butter and olive oil until soft and add in the pancetta and cook for a further minute or two.

  • 2.

    Add in the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.

  • 3.

    Add in the white wine and stir until almost evaporated (watch out for the steam)

  • 4.

    Add in the peas and top with the hot stock ½ cup at a time until almost absorbed then the next ladleful making sure to stir the whole time.

  • 5.

    Just before the rice is al dente (it should still have a bit of bite to it) add in the tarragon

  • 6.

    Once nearly all absorbed fold in the blue cheese, you can also add a touch more butter at this stage to give it a great shine.

  • 7.

    Spoon into your serving plate and garnish with a touch of grated parmesan.

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Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Pancetta, pea & blue cheese risotto.


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