You’ll be happy to know that this isn’t my recipe so there are actual measurements this time, which I still did not use, and no it’s not because I’m awesome at measurements. Anyway… without using measurements it still turned out so well, risotto is not for the impatient or starving cook I can tell you that much. You have to literally watch it cook while you stir, and a non stick pan is the real secret to nailing this recipe. I had my handy dandy Ikea wok and helped so much. Goat’s cheese has a very strong flavour so if you’re mad about it you might want to skip this recipe of only use half of what is in the recipe. This dish is very rich in flavour and kinda heavy I could barely finish a bowl but it taste amazing! If you’re going to freestyle like me and not follow the recipe the one thing I would recommend you to definitely follow is the stock quantity because you will use it all!
I got this recipe for Jamie Oliver’s website, he has some amazing comprehensive recipes. If you want to turn basic foodstuff from your local grocer into a gourmet dish then Jamie is you man! Click here to check out more recipes on his website.
What You’ll Need
- 1 litre organic chicken or vegetable stock
- 25 g butter
- ½ onion, finely chopped
- 100 g higher-welfare streaky bacon, cut into matchsticks
- 1 bunch fresh thyme
- 400 g risotto rice
- 150 ml white wine
- 200 g frozen peas
- sea salt
- freshly ground black pepper
- 100 g crumbly goat’s cheese
- 75 g Parmesan cheese, freshly grated
What You Do is…
Heat the stock in a saucepan. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries.
After a minute the rice will look slightly translucent. Add the wine and keep stirring.
Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.
Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper.
Remove from the heat and stir in half the goat’s cheese and the Parmesan. Sprinkle the remaining goat’s cheese over the top and eat as soon as possible while it retains its lovely moist texture.