Imagine a creamy, luxurious dish that combines the smoky richness of gammon with the sweet burst of fresh peas, all nestled in a bed of perfectly cooked Arborio rice. This Pea and Gammon Risotto isn't just another recipe - it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet comfort meal, this Italian-inspired risotto promises to tantalize your taste buds and elevate your home cooking skills.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g Arborio rice
- 100g gammon, diced
- 150g peas (fresh or frozen)
- 1 onion, finely chopped
- 1 liter chicken stock
- 50g Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Finely chop the onion, dice the gammon, and measure out the Arborio rice, peas, and Parmesan cheese. If you're using frozen peas, there's no need to thaw them beforehand.
- In a medium saucepan, heat the chicken stock over low heat. Keep it warm but not boiling, as you'll be adding it gradually to the risotto.
- In a large, heavy-bottomed pan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft.
- Add the diced gammon to the pan with the onions. Cook for an additional 3-4 minutes until the gammon is slightly browned and cooked through.
- Stir in the Arborio rice, ensuring that each grain is coated in the oil and mixed well with the onion and gammon. Cook for about 2 minutes, allowing the rice to toast slightly and absorb the flavors.
- Begin adding the warm chicken stock to the rice mixture, one ladleful at a time. Stir continuously and allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 20 minutes.
- After approximately 15 minutes of cooking the rice, add the peas to the pan. Continue to stir and add stock as needed until the rice is creamy and al dente.
- Once the rice is cooked to your desired consistency, remove the pan from the heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Adjust the seasoning as necessary.
- Allow the risotto to rest for a minute before serving. This will help it thicken slightly. Serve hot, garnished with additional Parmesan cheese if desired.
Tips
- Use warm stock: Always keep your chicken stock heated and add it gradually to ensure even cooking and that signature creamy texture.
- Stir constantly: Continuous stirring prevents the rice from sticking and helps release the starches that create the risotto's signature creaminess.
- Choose the right rice: Arborio rice is crucial - its high starch content is what gives risotto its classic creamy consistency.
- Don't rush the cooking: Patience is key. The slow addition of stock and constant stirring takes time but creates an incredible result.
- Rest before serving: Let the risotto sit for a minute after cooking to allow it to thicken and develop its final luxurious texture.Pro tip: For an extra flavor boost, consider toasting the rice in the pan for a couple of minutes before adding the first ladle of stock - this will enhance the overall depth of flavor!
Nutrition Facts
Calories: 544kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
