Ingredients:
- 1 tbsp Olive Oil
- 1 Celery Stick (chopped)
- 1 Carrot (finely grated)
- 2 tbsp Parsley (chopped)
- Black Pepper (freshly ground)
- 75g Sliced Pancetta (coarsely chopped)
- 250g Peas (fresh or frozen)
- ½ cup dry white wine
- 3 cups Chicken Stock
- 60g Butter
- 1 Onion (chopped)
- 2 cups Arborio Rice
- ? cup Parmesan (freshly grated)
Method:
- Heat the oil in a frying pan, add the celery, parsley and black pepper and cook over medium heat for a few minutes to soften the celery.
- Add the pancetta and stir until it just begins to curl.
- Add the peas and half the wine, bring to the boil, and then reduce the heat and simmer uncovered until almost all the liquid has evaporated. Set aside.
- Add to the stock and 3 cups water in a separate pan and keep at simmering point.
- Grate the carrot on the fine setting (mushy not strips) and add to the stock. This gives it a lovely orange colour and extra taste.
- Heat the butter in a large heavy based saucepan. Add the onion and stir until softened.
- Add the rice and stir well (making sure to coat each grain).
- Pour in the remaining wine allow it to bubble and evaporate. Add ½ cup or a soup ladle hot stock to the rice mixture.
- Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.
- Repeat the process until all the stock has been added and the rice is creamy and tender (about 25-30 minutes). If you need extra stock use boiling water.