RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 tablespoons Cobram Estate Classic EVOO
• 40g Lurpak butter
• 1 brown onion, finely diced
• 2 cloves garlic, finely chopped
• 100g thick cut speck or bacon, diced
• 200g carnaroli or Arborio rice
• 100ml dry white wine
• 1 litre (4 cups) low salt Massel chicken stock, heated
• 200g frozen peas, thawed
• 50g Parmesan cheese, grated from the block
• Juice and zest of 1 small lemon
• 1/2 cup flat leaf parsley, chopped

METHOD:

• Heat oil and half the butter in a large saucepan over a medium-high heat, add onion, garlic and speck and sauté for 4-5 minutes. Stir in the rice and toast for 2 minutes to coat the rice. Add in the wine and simmer until evaporated. Add in the hot stock 1 ladle at a time, continually stirring for 15-20 minutes and until all the stock has been absorbed and the rice is cooked. Stir through the peas and remaining butter for the last couple of minutes of cooking. Remove from the heat and stir through half the Parmesan, lemon zest, juice and parsley. Place into serving bowls and scatter with extra Parmesan before serving.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Grigio.