About the Recipe
A classic buttery risotto is worth every minute spent stirring and enjoying the aromas, to make a luscious bed for the bright roasted Californian peaches and rich salty pancetta. A perfect weekend dinner to impress your guests coming in from the cold night air.
Ingredients
Risotto
1 litre chicken or vegetable stock
3 tablespoons olive oil
1 white onion, finely diced
350g Carnaroli or Arborio rice
1 cup white wine
3 tablespoons butter
¾ cup freshly grated parmesan cheese, plus extra for finishing
¼ cup chopped parsley or basil
½ teaspoon freshly grated nutmeg
Roast Peach Pancetta Crumble
6 slices pancetta
4 peaches, diced
Preparation
To make the risotto, heat the chicken stock in a large saucepan and keep warm over a low heat.
In a large, heavy based saucepan, heat the olive oil on low heat, add onion and cook until soft but not brown. Stir in the rice, ensuring all grains are coated in oil, turn heat to medium, and cook 2-3 minutes, stirring, until rice begins to look translucent.
Add wine and cook, stirring, until wine is absorbed. Add the stock, a cup at a time, stirring frequently until each cup of liquid is absorbed. When all stock is absorbed, turn off heat, add butter and parmesan, stir quickly and cover pan for a few minutes before serving. Just before serving, stir through parsley and grated nutmeg.
While risotto is cooking, lay pancetta on a parchment lined baking tray and cook in a moderate oven (375°C) for 15-20 minutes, or until pancetta is browned and crispy. Add peaches to tray and bake an extra 5-6 minutes. Crumble the pancetta into small pieces.
To serve, spoon risotto into bowls and top with the warm peach and pancetta crumble. Scatter with extra parmesan.
Cook’s note - For a fine dining touch, instead of dicing the peaches, cut into wedges and wrap in the pancetta. Heat a non-stick frypan and cook for 2-3 minutes each side, or until pancetta is caramelised and crisp. Arrange 2 wedges over each bowl of risotto and scatter with parmesan.