Pancetta, Pea, And Blue Cheese Risotto Recipe

Fry the garlic and onion in the butter and olive oil until soft and add in the pancetta and cook for a further minute or two. Add the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.

Add the white wine and stir until almost evaporated (watch out for the steam). Add the peas and top with the hot stock, 1/2 cup at a time, until almost absorbed, then add the next ladleful making sure to stir the whole time. Just before the rice is al dente (it should still have a bit of bite to it), add the tarragon.

Once nearly all absorbed, fold in the blue cheese and season to taste. You can also add a touch more butter at this stage to give it a great shine.

Spoon onto your serving plate and garnish with grated parmesan.