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Nigella recipe
I saw the end of a programme where Nigella was cooking a particular dish and I would like to find the recipe. I thought it might have been part of her Nigellissima programme but I have looked up the site and don't see it there.
It used orzo pasta and it looked like an alternative to risotto. It had lardons and peas in it as well.
Did anyone esle see it and know where I could find the recipe?
Thanks.
It used orzo pasta and it looked like an alternative to risotto. It had lardons and peas in it as well.
Did anyone esle see it and know where I could find the recipe?
Thanks.
Answers
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My Nigelissima book is at my parents house. I can get it for you over the weekend. I can't seem to find it through Google (obviously to make you buy the book!). You can watch the programme again, but I don't know if she gives you the quantities.
http://www.bbc.co.uk/food/programmes/b01n6tcp
http://www.bbc.co.uk/food/programmes/b01n6tcp
nope, didn't work, wonder if this will and if it's the right one?
Ingredients
6 tablespoons unsalted butter
1 onion, diced
4 ounces pancetta, diced
2 cups Vialone Nano rice
12 cups chicken broth, heated
1 cup shelled fresh peas (or thawed frozen peas)
¼ cup freshly grated Parmigiano-Reggiano
2 tablespoons minced Italian parsley
salt and freshly ground black pepper
Instructions
Melt 2 tablespoons butter in a saucepan. Add the onion and cook until wilted, about 2 minutes over medium heat; add the pancetta and cook until golden brown, about 5 minutes. Stir in the rice and cook for 2 minutes, coating each grain with the butter in the pan.
Add 1 cup of the broth, and continue stirring and cooking until all the broth has been absorbed; continue cooking, stirring, and adding broth in this manner for 18 minutes, or until the rice is creamy and cooked, adding the peas after 10 minutes (you may not need all of the broth). Stir in the remaining 4 tablespoons butter, Parmigiano-Reggiano, parsley, salt and pepper, and serve hot.
Ingredients
6 tablespoons unsalted butter
1 onion, diced
4 ounces pancetta, diced
2 cups Vialone Nano rice
12 cups chicken broth, heated
1 cup shelled fresh peas (or thawed frozen peas)
¼ cup freshly grated Parmigiano-Reggiano
2 tablespoons minced Italian parsley
salt and freshly ground black pepper
Instructions
Melt 2 tablespoons butter in a saucepan. Add the onion and cook until wilted, about 2 minutes over medium heat; add the pancetta and cook until golden brown, about 5 minutes. Stir in the rice and cook for 2 minutes, coating each grain with the butter in the pan.
Add 1 cup of the broth, and continue stirring and cooking until all the broth has been absorbed; continue cooking, stirring, and adding broth in this manner for 18 minutes, or until the rice is creamy and cooked, adding the peas after 10 minutes (you may not need all of the broth). Stir in the remaining 4 tablespoons butter, Parmigiano-Reggiano, parsley, salt and pepper, and serve hot.
