This is an old recipe of mine and was the first risotto I ever cooked and at the time I remember thinking I would "save calories" by using margarine rather than butter - what an error - definitely use full fat butter and lots of cheese!!
Ingredients for 4 people:
1 litre of chicken or vegetable stock
1 onion, finely chopped
A bunch of thyme
400g risotto rice
150ml white wine
200g frozen peas
Salt & pepper
150g goat's cheese
150g Parmesan cheese, grated
Chop the onion and remove the thyme leaves from their stalks.
Heat a knob of butter in a saucepan and add the bacon, onion and thyme.
Cook for 10 minutes until the onion is soft and the lardons are cooked. While this is cooking, heat the stock in a saucepan.
Once the 10 minutes is up, add the rice to the bacon, onions and thyme. Turn up the heat so it almost fries.
After a minute the rice will look slightly translucent. Next add the wine and keep stirring.
Next for your exercise!! Add a ladle of hot stock and a pinch of salt and turn down the heat to a fairly high simmer. Stir and stir until the stock is absorbed completely, and then add another ladle, and then stir some more.
When there are only a couple of ladles left, add the peas to the stock and then add them to the risotto along with the stock.
Keep on going until all the stock is used up and the rice is soft but still has a slight bite. Season with salt and pepper.
Remove from the heat and stir in the butter, half the goat's cheese, and the Parmesan.
Serve with the remaining goat's cheese and eat as soon as possible while it retains it lovely moist texture!
I am already looking forward to the leftovers tomorrow!!