Shane Tallon's pea and ham risotto: Today
Pea and ham is a classic pairing and works well in this nourishing risotto.
Ingredients
RTÉ Today's TV Home Cook is a nationwide search to find Ireland's next standout home cook. Eight contestants from across the country have been selected and mentored by Trisha Lewis as they take on a series of cooking challenges in a professional TV kitchen for the very first time.
Over two days, they will share their recipes.
Meet Shane Tallon, who prepared a pea and ham risotto.
Vote for Shane here.
Rapeseed oil
350g risotto rice
1 onion (finely diced)
1 stick celery (finely diced)
100ml white wine
1L ham stock
400g frozen peas
100g parmesan
75g butter
250g cooked ham (diced)
Lemon (zest/juice optional)
Fresh mint
Method
Heat oil in a heavy pot over medium heat. Add onion and celery, cooking gently until soft.
Warm the ham stock in a separate pot and keep it at a simmer.
Add rice to the vegetables and stir for 1–2 minutes to toast lightly.
Pour in white wine and allow it to cook off fully.
Add stock one ladle at a time, stirring regularly and allowing it to absorb before adding more.
After about 8 minutes, add peas to the stock to warm through.
Continue adding stock until rice is creamy and cooked (15–18 minutes total).
Stir in butter, parmesan and cooked ham.
Finish with lemon zest or juice and fresh mint if desired. Serve immediately.
