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.
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
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.
Heat the stock and keep it hot over a medium heat.
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.
Add the wine and stir until absorbed, lower the heat to medium.
Add the hot stock a ladleful at a time stirring each time until absorbed, approx. 15‐20 minutes
In a separate pan heat the remaining olive oil over a high heat and fry the pancetta until crispy
Briskly stir in the parmesan and butter into the rice, stir in the parsley
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.