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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.
Add in the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.
Add in the white wine and stir until almost evaporated (watch out for the steam)
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.
Just before the rice is al dente (it should still have a bit of bite to it) add in the tarragon
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.
Spoon into your serving plate and garnish with a touch of grated parmesan.
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