Italian · Main
Risotto
London particular logic in a Venetian frame — sweet peas two ways, shredded ham hock, and mint keeping the richness on its toes
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
Ingredients
- Carnaroli rice — 320 g
- Cooked smoked ham hock, shredded — 300 g
- Frozen petits pois — 400 g (150 g blended, 250 g whole)
- Olive oil — 30 ml
- Onion — 150 g, fine dice
- Celery — 40 g, fine dice
- Dry white wine — 120 ml
- Hot chicken or ham stock — 1.3 L (unsalted — the hock seasons)
- Unsalted butter — 40 g
- Parmesan — 70 g, grated
- Mint — 10 g (6 g blended, 4 g to serve)
- Lemon — 1, zested
- Black pepper — 2 g
Method
- Blitz 150 g peas (blanched 1 minute) with 6 g mint and 60 ml stock to a bright purée.
- Soften onion and celery in oil, 6 minutes. Toast rice 2 minutes.
- Add wine; stir to absorption.
- Add hot stock by the ladle, stirring, 16 minutes.
- Add whole peas and the ham; cook 2 minutes more until the rice is al dente.
- Off heat: beat in the pea purée, butter and Parmesan; rest 2 minutes lidded. Loosen to a rolling wave; season with pepper and lemon zest (taste before salting).