PANCETTA,PEA
&CHERVILRISOTTO
PREP+COOKTIMEMINUTESSERVES
quantitybasicrisotto(seepage
)
slicesroundpancettaorprosciutto
¾cupthawedfrozenpeas
tablespoonsfreshchervilbasil
orflatleafparsleyleaves
gratedparmesantoserve
Makebasicrisotto(page)
Keepwarm
Meanwhilepreheatgrill Place
slicesroundpancettaorprosciutto
onanoventraycookunderthe
grillforminutesoruntilbrowned
andcrisp
Justbeforeservingstirpeasinto
risottountilheatedthrough
Servetoppedwithtornpancetta
freshherbsandgratedparmesan
WHAT TODOWITH
LEFTOVERRISOTTO
BOCCONCINIARANCINI
Aranciniareagreatfingerfoodor
lightlunchidea Combineegg
withhalfquantityofcoldbasic
risotto(seerecipepage) Shape
tablespoonoftherisottomixture
intoaballplaceasmallpieceof
bocconcini(mozzarella)intothe
centre Rolltoenclose Repeat
withremainingmixture Rollballs
inbreadcrumbsdeepfryinhot
oiluntilbrownedandcheeseis
meltedinthecentre Servethe
aranciniwithgarlicaiolior
warmedtomatopassata PUMPKIN & SAGE
RISOTTO
PREP + COOK TIME MINUTES SERVES
quantity basic risotto (see page
)
tablespoons olive oil
½ cup loosely packed sage leaves
g chopped pumpkin peeled
Makebasicrisotto(page)
Keepwarm
Meanwhileheatoilinafrying
panovermediumheatcooksage
stirringforminutesoruntilcrisp
Removewithaslottedspoon
topapertowel
Inthesamepancookpumpkin
turninguntilbrownedandtender
Justbeforeservingstirpumpkin
andsageintorisotto
PANCETTA & PEA
RISOTTO CAKES
Addeggtohalfquantity
ofcoldrisottowithpancetta
pea&chervil(seerecipebelow
left) Crumblepancettaand
combinewithrisotto Shapeinto
pattiesandtossinplainflour
Cookinanonstickfryingpan
withalittleoliveoilorplace
onabakingpaperlinedoven
trayandbakeinahotoven
untilbrownedandcrisp