- 50g piece of higher-welfare smoked pancetta
- 50g quality salami
- 2 onions
- 2 sticks of celery
- 1 litre organic meat stock
- 1 bunch of fresh rosemary (30g)
- 300g Arborio risotto rice
- 250ml Barbera d’Asti red wine
- 1 x 400g tin of quality plum tomatoes
- 1 x 400g tin of borlotti beans
- 4 sprigs of fresh flat-leaf parsley
- Chop the pancetta and salami into 1cm chunks, place in a cold casserole pan and put it on a medium-high heat to let the fat render out. Stir occasionally while you peel the onions and celery, then chop both into 1cm chunks. Stir the veg into the pan and cook for 10 minutes, or until soft, stirring regularly. In a separate pan, simmer the stock and rosemary.
- Stir the rice into the veg to toast for 2 minutes, then pour in the wine and let it cook away. Scrunch in the tomatoes through your clean hands, then start adding the stock, a ladleful at a time, letting each one cook away before adding more. Keep a close eye on it and stir constantly for 20 minutes, or until the rice is cooked but still retains its shape. Drain the beans and stir into the pan with the last ladleful of stock. When your spoon stands up, it’s done. Taste, and season to perfection with black pepper. Finely chop and stir in the parsley leaves, then tuck on in.
Recipe extracted from: Jamie Cooks Italy by Jamie Oliver. Published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.