The Ferron brand of rice (the two main varieties are carnaroli and vialone nano) comes from a traditional grower, Gabrielle Ferron, near Verona in Northern Italy and because of its quality can be used to make a risotto that needs minimal stirring. It can be bought at Sabato in Auckland and online. When making a Ferron risotto, the sofrito of vegetables and flavourings are made the same way as for any risotto but the hot stock can be added all at the same time without constant stirring. You just cover the risotto and let it cook so that the rice absorbs the liquid (this rice absorbs more than twice its volume in liquid) and becomes creamy by itself. A quick addition of butter and the risotto is made — all it needs is parmesan. If other varieties of rice are used this way they will collapse and make a very gluey risotto.
Ingredients
| 1 Tbsp | Extra virgin olive oil |
| 1 | Onion, finely chopped |
| 1 small | Carrot, diced 1cm |
| 3 | Garlic cloves, finely chopped |
| 125 g | Pancetta, diced 1cm (Main) |
| 1 | Lemon, use the zest only |
| 1 ½ cups | Ferron carnaroli rice, see above (Main) |
| 150 ml | White wine |
| 4 ½ cups | Chicken stock, brought to the boil in a saucepan (Main) |
| 1 ½ cups | Frozen peas, thawed (Main) |
| 2 Tbsp | Butter |
| 1 bowl | Grated parmesan cheese, for serving (Main) |
Directions
- Heat the oil in a deep frying pan over moderate heat and add the onion, carrot, garlic, pancetta and zest. Fry gently without browning for 10 minutes or until the onion is soft.
- Add the rice and stir-fry for 2-3 minutes.
- Add the wine and let it bubble until almost evaporated.
- Add the hot stock, mix well and bring to the boil. Cover and boil gently for 15 minutes or until the mixture is thick and creamy.
- Remove from the heat, add the peas and beat in the butter.
- Taste and season. Serve sprinkled with plenty of parmesan.
Ray celebrates 25 years of Sabato, bringing Italian and spanish ingredients to the New Zealand market. Read about ithere.
