Risotto of pea & Little Milk Company Vintage Cheddar, crispy sage and parma ham!

Risotto of pea & Little Milk Company Vintage Cheddar, crispy sage and parma ham!

Risotto of pea & Little Milk Company Vintage Cheddar, crispy sage and parma ham!


25g chopped shallots
300g frozen or cooked fresh peas
1.7l hot vegetable stock
350g risotto rice
200ml white wine
100g little milk co vintage cheddar
5 sage leafs
 3 slices of Parma ham
extra-virgin olive oil, to drizzle (optional)

Method
1 Sweat  shallots for 1 min , add your rice and cook for 30 seconds , pour in the white wine and cook out the liquid for 1 minute , add your warm stock just to barley cover the top of your rice , continue to do this until all the stock is absorbed.

2 Place your Parma ham in a warm oven for 4 mins or until it turns crispy,leave to cool.

3 To make the cheddar tuiles just grate the cheese very finely and put in a hot oven making sure the cheese is evenly flat on a non stick tray , watch it bubble and turn colour , take out and leave to cool and then break it up when it hard.

4 Fry your sage leafs quickly in butter and turn out onto kitchen paper.

5 To finish the dish add your peas to the risotto and warm through, then add your vintage cheddar and stir through until melted , place the risotto in a warm bowl and garnish with sage , Parma ham and the tuiles.

6 Enjoy!

Recipe by Benjamin Patterson

www.benjaminpatterson.ie

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