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)
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.
Recipe by Benjamin Patterson