Funnily enough, I hated risotto as a kid; I just couldn’t stomach the texture no matter how it was made. It was in my twenties, after several attempts (and watching several cooking shows) I finally start to grow a bit of a craving for it.  This recipe really does hit all the spots and its punch of flavour excites me.

Ingredients:

• 200g Carnaroli rice

• 340g frozen sweet peas

• 180g ham hock

• 100g parmesan

• 1x large white onion (chopped)

• 2x garlic cloves (crushed)

• 800ml hot chicken stock 

• Pinch of saffron (optional)

• 50ml white wine

• 1x tbsp. butter

• 1x tbsp. wholegrain mustard

• ½ tsp. chilli flakes

• 1x tsp of white truffle oil

• Sprinkle of fresh parsley for garnish

Method:

1. On a low heat in a heavy base pan, heat the chilli, onions and garlic for around 5 minutes until soft (do not brown)

2. Add the rice and mix through the garlic and onions so everything is coated well

3. Add the white wine and mix through until it has been absorbed, and then follow with a little stock ensuring that you keep stirring so that the rice does not stick to the pan. I normally add the stock at this stage too.  Follow the same process of adding a little stock, stirring for 15 minutes. (do not  use all the stock)

4. Add the peas, ham hock and mustard to the rice and stir through, adding a little more stock if required and cook for a further 5 to 10 minutes, by which time the rice should be ready. I like a bite to the rice, so have a taste and cook further if needed, but make sure you do not overcook to mush

5. Take off the heat, and stir through the butter, mustard, parmesan and a drizzle of olive oil.  Leave to stand for 5 minutes with the lid on the pan, so the steam keeps the risotto hot

6. Serve in a warm dish and top with a sprinkle of parsley and a drizzle of white truffle oil (optional).