Smoked Risotto with
Garlic and Peas

(serves 2 as a main course, or 4-6 as a side dish)

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 4-6 large cloves garlic, pressed
• 1 package of Salty Don’s Smoked Risotto
• 175ml/6oz extra dry vermouth
• 1.4 litres/5-6 cups hot chicken or vegetable stock
• 1 cup fresh (or thawed frozen) baby peas
• course salt and freshly ground black pepper
• 125ml/1/2 cup freshly grated parmesan cheese
• 2-3 tbsp very fruity extra virgin olive oil for drizzling

1. In a large, heavy based saucepan, heat the oil and butter over medium heat and add the garlic. Sauté for 1-2 minutes, until fragrant. Add the rice and continue to stir until the kernels become translucent. Do not let the rice or garlic brown.

2. Pour in the vermouth and simmer, stirring the rice away from the sides and bottom of the pan, until the liquid has been absorbed. Add a ladleful (about 1/2 cup) of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has nearly absorbed. Taste after about 15 minutes to determine if the rice is plump and nearly tender but still firm to the bite.

3. Stir in the peas and continue to add the hot stock a ladleful at a time. Taste again after 5 minutes. The rice should be just tender to the bite and the peas heated through.

4. Remove from the heat, season with salt and pepper to taste, and stir in the parmesan cheese. Serve drizzled with the extra virgin olive oil.