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Fry strips of pancetta in a little olive oil until golden and crispy, drain and crumble roughly.
Set aside. In the same pan, fry chopped shallots and a crushed clove of garlic until softened,
then add carnaroli or arborio rice, stirring for a couple of minutes, until well coated, then add
a small glass of dry vermouth (or dry white wine). When nearly absorbed, add chicken stock in
ladlefuls, stirring from time to time, until the rice is almost cooked, about 15 minutes.
Add a good knob of butter and a handful of freshly grated parmesan, together with the pancetta,
and continue stirring for another couple of minutes. Stir in watercress until just wilted.
Meanwhile, in another frying pan, heat a Tbs olive oil and when hot add raw shelled king prawns,
season with a few grinds of black pepper, stirring until pink and just cooked. Spoon the risotto
into warm bowls, top with the prawns and some more watercress, and serve.
All images are © Chris Gibbins