Ingredients
2 tbsp Eden Yard rapeseed oil
4 large banana shallots chopped and diced
1tsp garlic puree
30g Winter Tarn butter
250g risotto rice
130ml good quality dry white wine
1 litre chicken stock
225g pre-cooked chicken cut into small pieces
225g frozen peas
100g finely grated Pecorino cheese
Pinch of ground black pepper to taste
Sprigs of parsley to garnish
Method
Heat the oil in a large saucepan over a medium heat. Add the shallots and garlic and soften until they start to colour, stirring so they don’t burn. Add the rice to the pan and stir so that it’s evenly coated with the oil. Add 65ml of the white wine to the pan and simmer for 60 seconds, then add the stock and allow to bubble, stirring well so the rice doesn’t stick.
Reduce the heat and gently simmer, uncovered, 10 minutes, stirring constantly until the rice begins to soften and creamy.
Add the remaining white wine, chicken pieces and peas and warm through until the rice is tender.
Remove from the heat, add the butter and grated cheese and stir to combine through the risotto. Season and then cover with a lid to allow the cheese and butter to melt fully and for the rice to finish cooking.
Serve when ready and garnish with fresh parsley.