Ingredients
-
- 150g Eurico Arborio
- 150g Emborg Frozen Peas
- 80g Pancetta cubes
- 1 Red onion
- 3 cloves Garlic
- 50g Ricotta salata
- 1 glass White wine
- 2 glasses Vegetable stock
- 200ml Fresh cream
- 1 tbsp Rosemary
- 1 tsp Mixed spice
Directions
- Chop the onion, garlic, pancetta and sauté in butter with the mixed spice without browning.
- Add the rice and stir well, then add the peas and a knob of butter.
- Once rice is well greased add white wine and bring to the boil.
- Pour in the warm stock and simmer until rice is almost cooked.
- Add the cream mix well, season, add the ricotta, simmer for 2 more minutes and remove from heat.
Original recipe prepared by Chef Neil Darmanin