Carefully working a handful of classic Italian ingredients into a risotto makes a delicious main course or starter – and is always worth the effort.  Use Carnaroli rice and you’ll have a head start on getting it creamy as can be.

Ingredients

4 tbsp Cornicabra Extra Virgin Olive Oil

400g vine ripened cherry tomatoes, divided into 4 kept on the vine

2 fat shallots, very finely diced

3 cloves of garlic

350g Carnaroli Double-Milled Risotto Rice

200ml white wine

1L good quality fresh chicken stock

85g fresh parmesan, grated

50g unsalted butter

1 large chilli, finely chopped

15g (small handul) of flat-leaf parsley, tender stems and leaves finely chopped

150g smoked pancetta, cubed

1 x jar of Balsamic Pearls, drained

Ingredients

4 tbsp Cornicabra Extra Virgin Olive Oil

400g vine ripened cherry tomatoes, divided into 4 kept on the vine

2 fat shallots, very finely diced

3 cloves of garlic

350g Carnaroli Double-Milled Risotto Rice

200ml white wine

1L good quality fresh chicken stock

85g fresh parmesan, grated

50g unsalted butter

1 large chilli, finely chopped

15g (small handul) of flat-leaf parsley, tender stems and leaves finely chopped

150g smoked pancetta, cubed

1 x jar of Balsamic Pearls, drained

1

Preheat the oven to 200°C. Coat the tomatoes in 1 tbsp Cornicabra Extra Virgin Olive Oil and roast for 20 minutes, leave in the warm oven.

2

Heat the stock and keep it hot over a medium heat.

3

Meanwhile, set a large cast iron pan over a medium heat and add 2 tbsp Cornicabra Extra Virgin Olive Oil soften the shallots for about 4 minutes without colouring then turn the heat to high and stir in the Rice to coat in oil and heat the grains.

4

Add the wine and stir until absorbed, lower the heat to medium.

5

Add the hot stock a ladleful at a time stirring each time until absorbed, approx. 15‐20 minutes

6

In a separate pan heat the remaining olive oil over a high heat and fry the pancetta until crispy

7

Briskly stir in the parmesan and butter into the rice, stir in the parsley

8

Serve in warmed bowls top each with a quarter share of the pancetta, roasted tomatoes, 1 tbsp Balsamic Pearls per person and a twist of black pepper.

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