recipes
Pea and pancetta risotto with grilled artichokes and ricotta salata
2020-11-14
Method
Heat the butter in a pan and sauté together the garlic, onion, pancetta cubes and rosemary, without browning. Add the rice and stir well to coat in the fats. Splash in the white wine and evaporate. Pour in the warm stock and peas and simmer for 20-25 minutes on a low heat until rice is almost cooked. Add the cream, season well with salt and pepper and grate in the ricotta. Cook for 2 more minutes and remove from heat and serve
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Risotto tal-piżelli u l-pancetta bil-qaqoċċ u l-irkotta
Ingredients
- 150g ross arborio
- 150g piżelli tal-friża
- 80g biċċiet tal-pancetta
- basla ħamra
- 3 sinniet tewm
- 50g irkotta mielħa
- tazza nbid abjad
- 2 tazzi stokk tal-ħaxix
- 200ml krema friska
- mgħarfa klin
- kuċċarina ħwawar imħallta
Method
Saħħan il-butir ġo taġen u sajjar flimkien it-tewm, il-basla, il-pancetta u l-klin, mingħajr ma jiħmaru wisq. Żid ir-ross u ħawwad sew sabiex ir-ross jassorbi x-xaħmijiet. Ferrex l-inbid abjad u ħallih jevapora. Ferra’ l-istokk sħun u l-piżelli u ħallih itektek għal 20-25 minuta fuq nar baxx sakemm ir-ross ikun kważi msajjar. Żid il-krema, ħawwar sew bil-melħ u l-bżar u ħokk l-irkotta. Sajjar għal 2 minuti oħra, neħħi minn fuq in-nar u servi.
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