Green Goddess Risotto
Green is good! Experience the maximum flavour impact that quality ingredients bring with this recipe. The meaty flavour of the coppa and the smooth, creamy texture of the Ferron rice, with green peas, are lovely with the herby-nuttiness of the Sabato dill and almond pesto and Parmigiano.
4 slices Pedrazzoli coppa stagionata, to garnish
250g frozen baby peas
150g Hunt Farm baby spinach
Extra virgin olive oil (EVO)
½ onion or 2 shallots, chopped
2 cloves of garlic, chopped
1 cup Ferron vialone nano risotto rice
100ml white wine at room temperature
2 cups Sabato vegetable stock, simmering
Generous pinch Spice Trader chilli flakes
Zest of 1 lemon and juice of half lemon
2 Tsp Sabato dill and almond pesto
½ bunch parsley, finely chopped
Salt and freshly ground black pepper
Parmigiano Reggiano, grated
Preheat oven to 190°C. Bake slices of coppa on baking paper for 5 minutes until crisp. Set aside.
Boil a pot of water, salt and blanch peas for 1 minute. Plunge into iced water to arrest cooking. Drain and divide into two bowls. Repeat process with half bag spinach, adding to one of the bowls. Reserve a little of the blanching water.
In a heavy-based saucepan heat a little oil and sauté the onion and garlic until soft (the ‘soffrito’). Add the rice and stir continuously for about 3 minutes (‘toasting’). Add wine, then let evaporate. Add all the hot stock, stir gently and bring to a simmer. Cover and cook for about 15 minutes.
While the risotto is cooking, with a food processor, prepare the green goddess mixture by blending the spinach and peas, with chilli flakes, lemon juice and zest, pesto, a glug of EVO and half the chopped parsley. If necessary, loosen with a little of the blanching water. Season to taste.
Once the rice has cooked, add the green goddess mixture and stir. Rest for a few minutes off the heat, then ‘mantecare’ - stir the risotto off the heat to release the natural starches which make it creamy. Stir through remaining blanched peas, the rest of the raw baby spinach leaves and the remaining parsley.
Serve with grated Parmigiano and the crispy coppa.