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RECIPES
PANCETTA AND SPRING PEA RISOTTO
Serves 4–6
INGREDIENTS
2 teaspoons butter
1 tablespoon oil
1 small onion, finely diced
¼ lb thinly sliced sweet pancetta,
roughly chopped
2½ cup Arborio or carnaroli rice
½ cup dry white wine
6 cups chicken stock
½ cup grated Parmesan cheese
¼ cup heavy cream
Salt and ground white pepper
METHOD
SAUTÉ setting
1. Press the SAUTÉ button and then
the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with lid on.
2. Remove lid, add butter and oil, heat for 1
minute or until butter has melted.
3. Add pancetta, cook, stirring occasionally
for 3–4 minutes, or until crispy. Remove
and drain on paper towel.
4. Add onion, cover with lid, cook for 3–4
minutes, stirring occasionally, until
onion has softened.
5. Add rice, mix well, cover with lid
and cook, stirring occasionally for
2–3 minutes or until rice is glossy.
6. Stir in wine, cook uncovered for 2–3
minutes or until all the wine is absorbed.
RISOTTO Setting
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button. Cook for 18–20
minutes, stirring occasionally
or until
most of the liquid has been absorbed.
2. When the cooker has automatically
switched to WARM setting, which will
take about 5–10 minutes, remove lid and
stir through peas, Parmesan cheese and
heavy cream. Season to taste with salt
and pepper.
Serve immediately with crispy pancetta as
the garnish.