Ingredients

What you will need :

• Risotto
• 1 cup Arborio rice
• 1 shallot diced
• 2 cloves garlic crushed
• 1 litre stock veg or chicken
• 75 ml white wine
• 100 g butter 75g & 25g
• 1/2 cup parmesan cheese grated
• 1 tbsp olive oil
• 200 g frozen peas



• Other
• 4-6 slices streaky bacon sliced into lardons
• 1 handful mint
• 3 sugar Snaps sliced finely lengthways
• 1 handful pea shoot

Instructions

Place hot stock in a HaptIQ Saucepan on low heat to keep hot. In a HaptIQ Saute Pan on high heat cook onion and garlic in olive oil and 25g butter for 2 minutes.

Add rice, stir and cook for a further minute. Add white wine and cook for a minute stirring regularly. Fry bacon until crispy in separate frying pan and set aside for 5 minutes.

Add stock to rice, one soup ladle at a time and stir regularly until you have one ladle left. Once you add the last ladle of stock, add peas and cook until ½ of it has reduced. Then stir in 75g butter and ½ cup of parmesan. *see tips

Remove from the heat, stir in bacon leaving a little to garnish the top of risotto. Top with mint, pea shoots, bacon & sliced snow peas. Sprinkle with a little more grated parmesan and enjoy!

TIPS:
Always start with the stock hot. If you add cold stock to your rice not only will it take a long time to cook but your rice will turn to mush.

Another Food Blogger always makes a little extra stock just in case. You need to taste the rice for doneness as it may take a little more or less liquid to cook the risotto. Cooked risotto will taste slightly al dente but you may want a softer risotto so before adding the last ladle grab a spoon and taste!

Risotto can be made in advance too. If you cook the risotto about ½ of the way and then remove it from the heat and spread it out onto a sheet tray to cool you can then finish it within 5-10 minutes when guests arrive.