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
lightlunchideaCombineegg
withhalfquantityofcoldbasic
risotto(seerecipepage)Shape
tablespoonoftherisottomixture
intoaballplaceasmallpieceof
bocconcini(mozzarella)intothe
centreRolltoencloseRepeat
withremainingmixtureRollballs
inbreadcrumbsdeepfryinhot
oiluntilbrownedandcheeseis
meltedinthecentreServethe
aranciniwithgarlicaiolior
warmedtomatopassata
PUMPKIN & SAGE
RISOTTO
PREP + COOK TIME MINUTES SERVES
quantitybasicrisotto(seepage
)
tablespoonsoliveoil
½cuplooselypackedsageleaves
gchoppedpumpkinpeeled
Makebasicrisotto(page)
Keepwarm
Meanwhileheatoilinafrying
panovermediumheatcooksage
stirringforminutesoruntilcrisp
Removewithaslottedspoon
topapertowel
Inthesamepancookpumpkin
turninguntilbrownedandtender
Justbeforeservingstirpumpkin
andsageintorisotto
PANCETTA&PEA
RISOTTOCAKES
Addeggtohalfquantity
ofcoldrisottowithpancetta
pea&chervil(seerecipebelow
left)Crumblepancettaand
combinewithrisottoShapeinto
pattiesandtossinplainflour
Cookinanonstickfryingpan
withalittleoliveoilorplace
onabakingpaperlinedoven
trayandbakeinahotoven
untilbrownedandcrisp