- 50g of diced pancetta
- 50g chorizo, cut into small bite size pieces
- 1 large onion
- 1 stick of celery
- 1 litre of beef stock
- 20g fresh rosemary, finely diced
- 300g Arborio risotto rice
- 250ml red wine
- 1 X 400g tin of plum tomatoes
- 1 X 400g tin of Borlotti beans
- Handful of finely chopped flat-leaf parsley
- 12 fine asparagus spears
- 12 slices of grilled pancetta
- Parmesan shavings
Place the diced pancetta and chorizo into a cold casserole pan, put it on a medium heat and cook out the fat has rendered out (10 minutes or so), stirring occasionally. Peel and finely chop the onion and chop the celery into small 1cm chunks. Stir the veg into the pan and and cook for around 10 minutes until softened, stirring often. In a separate pan, simmer the stock and rosemary.
Stir the rice into the veg for around two minutes or so, until toasted, then pour in the wine and let it it cook away. Add the tomatoes, stirring through until they are broken up and combined with the rice and veg. Start adding the stock, a ladleful at a time, you need to let each ladleful cook away before adding more. Constantly stir the rice (otherwise it will stick to the pan) for around 20 minutes or until the rice is cooked. Whilst at this stage, steam your asparagus spears and grill the pancetta until nice and crispy, and set aside. Drain the beans and stir them into the pan with the last ladleful of stock. When your spoon stands up, it is done. Taste and season the rice with black pepper and stir through the chopped parsley. This recipe serves four. Plate up and top each dish with the asparagus, grilled pancetta and Parmesan shavings.
This recipe is adapted from Jamie Cooks Italy and all I can say is wow, packed full of flavour, I think my tweaks to the original recipe and the addition of the toppings really made this a great bowl of comfort food, perfect for those chilly nights.