300g cubed pancetta or bacon lardons
1 tbsp olive oil
1 large onion
2 cloves garlic, finely chopped
1.5 ltr chicken stock
365g Arborio risotto rice
5 tbsp dry Vermouth
2 bay leaves
1.5 kg broad beans - approx 425g double shelled
salt & pepper
freshly grated parmesan
Take a large deep sided frying pan and set over a medium to hot heat. Add the pancetta and fry until just beginning to crisp. Add the olive oil, reduce the heat and cook the onions and garlic until softened.
In a seperate pan, heat the stock to a simmer.
When ready, add the rice to the pancetta mixture, stirring for 2 minutes. Pour in the Vermouth and stir until absorbed by the rice.
Add the bay leaves and a ladleful of hot stock. Stir regularly at a simmer as the liquid is absorbed. Continue this process, adding stock as needed. After about 25 minutes add the beans.
Cook for a further 5 minutes. The risotto is ready when the rice is tender with a slight bite. Season and serve hot with the parmesan and a rocket salad.