Serves 4

Ingredients
500g Ferron Via nanone risotto
2 brown onion
2 bay leafs
1.8 lt of vegetable stock
400g pancetta
2 cloves garlic, thinly sliced (we recommended local Australian for the best quality)
6 banana shallots, thinly sliced
100ml good quality extra virgin olive oil
20g dried fennel seeds
400g green peas (200g in 2 containers) blanched and refreshed in ice water
¼ bunch thyme, roughly chopped
200g unsalted butter
200g good quality Parmesan, grated (we use Reggiano Parmigiano, aged for 48
months)

Pea Puree
1. Bring half a medium-sized pot of water and a pinch of salt to the boil
2. Sautee garlic, two shallots and thyme in a pan with the oil for 20 minutes, or until
golden and tender (DON’T BURN THE ONIONS!)
3. Blanch 200g of the peas in the boiling water until they go vibrant and green, quickly
strain and add to the blender with sautéed onions (EVERYTHING NEEDS TO BE HOT!)
and blend for 4 minutes or until smooth and shiny.
4. Check and adjust the seasoning.
5. Set aside (if not using straight away an ice bath is recommended to keep nice and
green)

Pancetta mix
1. Thinly slice and cut the pancetta into 1cm squares and add to a pan. Cook until
crispy and the fat has leached into the pan.
2. Drain into a fine sieve keeping all the oil. (Very important!)
3. Peel the shallots and julienne (thinly slice)
4. Add the shallots into the same pan you cooked the pancetta in and add the strained
fat, fennel seeds and pinch of salt, cooking until golden and tender.
5. Then add to the fine sieve with pancetta and set aside.

Riso
1. Finely dice the onion and cook with bay leaf in olive oil in medium size pot
2. Bring vegetable stock to the boil
3. Once onions have turned translucent and are smelling fragrant and sweet, add the
risotto, turn the heat up and stir until the rice is hot! (Don’t burn the sides!)
4. The rice will make a cracking sound when ready and you won’t be able to touch the
risotto with the back of your hand.
5. Using one ladle at a time, slowly add the boiling stock until all added
6. Stir every 30 seconds to minute (it will stick otherwise)
7. Once the risotto has absorbed all the liquid, it should be creamy and almost dry. At
this stage add the butter, Parmesan and 200g freshly blanched green peas
8. Finally add 1 ½ tbsp of pea puree per person (6)
9. Now you need to work it! Stir, stir, stir – if your arms aren’t sore after making
risotto you haven’t made it right! It should be stringy, luscious and creamy.
10. Finally add seasoning; Risi e Bisi loves lots of freshly cracked black pepper.