Method
Start by finely dicing your onion and garlic.
Add a stock cube to boiling water and leave to dissolve.
In a large casserole dish or heavy bottomed sauce pan, heat the olive oil. Add the onion into the pan & cook for 5 minutes until it begins to soften and go translucent.
Add the garlic, and then pour in the risotto rice. Allow 30 seconds for the rice to fry in the olive oil, and the garlic to become fragrant, before you add in your stock.
Pour the stock in, bringing your saucepan to a boil at the same time.
Cover the risotto and cook for 15 minutes, making sure it’s on a medium heat. The more you stir the risotto, the better. If you’re busy, try to stir at least every couple of minutes to stop it from sticking to the bottom.
Whilst your risotto is cooking, tear The Jolly Hog Black Treacle Ham into thick pieces.
Add your ham into the sauce pan, along with the peas and your cheeses (after grating the cheddar).
Fold in all the ingredients so your risotto can soak up the flavours.
Cook for another couple of minutes until your rice is fully cooked and the cheese has melted.
Season with salt and pepper, more parmesan then enjoy.
Ingredients
2x packs of The Jolly Hog Black Treacle Ham
300g Risotto rice
1 garlic clove
1x chicken stock cube
2 tbsp olive oil
100g frozen peas
100g vintage Cheddar
1 onion
1 tbsp Tracklements Strong English Mustard
2 tbsp mascarpone
