A simple risotto with a deep, savoury flavour.
1 medium leek, thinly sliced
2 tablespoons extra virgin olive oil
25g unsalted butter
2 cloves of garlic, thinly sliced
200g Arborio rice
175ml dry white wine
750ml vegetable or chicken stock (you may not need it all)
100g frozen peas
1 teaspoon wholegrain mustard
a small bunch of mint, leaves picked
75g cubed pancetta (optional)
1 lemon, zested and juiced
2 tablespoons Smoked Water (vegetarians could leave out the pancetta and add 3 tablespoons of Smoked Water instead of 2 here)
30g parmesan, plus more for grating over
Start by warming a large saucepan over a medium heat. Add the sliced leeks and a pinch of Halen Mon Pure White Sea Salt. Stir continuously for 3-4 minutes, until the leeks have softened and started to turn translucent.
Next, add the olive oil and butter to the pan. As soon as the butter is melted and bubbling, add the garlic and rice and stir to coat. Continue stirring for 3 minutes, gently toasting the rice without letting it catch on the bottom of the pan. Turn the heat down and pour in the wine and continue to stir until it’s all been absorbed.
Next, add the stock, a ladle at a time, and continue add, stir, and let the rice absorb the liquid for 20 minutes, until the rice has increased in size, but still has a ‘bite’. Stir in the peas and mustard and take the pan off the heat and leave to sit for 5 minutes to rest.
Meanwhile, heat a frying pan over a high heat and when it’s hot, add the pancetta and fry, stirring regularly for 5 minutes, until the pancetta is crispy and golden. Line a plate with kitchen paper and remove the pancetta with a slotted spoon onto the plate to crisp up.
Remove the lid from the saucepan and stir in the mustard, smoked water, parmesan and mint. Add half the lemon juice and taste. Add more salt and lemon if you like.
Serve in bowls with more parmesan for grating over and the lemon zest over the top.
RECIPE: Anna Shepherd
IMAGE: Jess Lea-Wilson