Ham and Pea Risotto
In this Ham and Pea Risotto recipe James shows you how to get restaurant quality risotto every time!
Ingredients
- 50g butter
- 200g risotto rice
- 200g peas
- 1 shallot, peeled and diced
- 1 clove of garlic chopped
- 500ml chicken stock
- 50g mascarpone
- 100ml wine
- 25g Parmesan, grated
- 200g ham hock
Pea Puree
- 200g peas
- 75ml double cream
- Salt and pepper
To garnish
- Ham hock
- Peashoots
- Olive oil
Method
Add the butter to the pan then add the garlic, shallot, rice, add a splash of wine and ¾ of the stock. Bring this to the boil and then allow it to simmer for 15 minutes. Season.
Put it onto a tray and allow it to cool.
The colour of the risotto comes in the form of fresh peas and parsley. Get rid of the stalks and blanch it – shouldn’t take more than a couple of seconds.
Then pop it in a blender with frozen peas.
Get the risotto from the tray and put in a pan and add some stock and bring to the boil.
Add some fresh peas.
To finish the risotto add the ¼ of the pea puree, peas, mascarpone, parmesan, double cream and ham hock.
The texture should be slightly loose, add more stock if needed.
To serve, spoon the risotto into bowls top with ham, peashoots and a drizzle of olive oil.
Ingredients
- 50g butter
- 200g risotto rice
- 200g peas
- 1 shallot, peeled and diced
- 1 clove of garlic chopped
- 500ml chicken stock
- 50g mascarpone
- 100ml wine
- 25g Parmesan, grated
- 200g ham hock
Pea Puree
- 200g peas
- 75ml double cream
- Salt and pepper
To garnish
- Ham hock
- Peashoots
- Olive oil
Method
Add the butter to the pan then add the garlic, shallot, rice, add a splash of wine and ¾ of the stock. Bring this to the boil and then allow it to simmer for 15 minutes. Season.
Put it onto a tray and allow it to cool.
The colour of the risotto comes in the form of fresh peas and parsley. Get rid of the stalks and blanch it – shouldn’t take more than a couple of seconds.
Then pop it in a blender with frozen peas.
Get the risotto from the tray and put in a pan and add some stock and bring to the boil.
Add some fresh peas.
To finish the risotto add the ¼ of the pea puree, peas, mascarpone, parmesan, double cream and ham hock.
The texture should be slightly loose, add more stock if needed.
To serve, spoon the risotto into bowls top with ham, peashoots and a drizzle of olive oil.
