3tbs olive oil
2tbs butter
1large onion finely chopped
500g arborio rice
60g pancetta cubes
1.2litres fresh chicken stock ( made from your Sunday roast chicken!)
1/2glass white wine
125 frozen peas
1tbs crème fraiche
A handful chopped mint
1Fresh lemon
Salt pepper
Heat some oil in a heavy based saucepan, fry the pancetta til crispy, remove with slotted spoon then add the onions and a knob of butter and fry til translucent. Add the risotto rice turning to coat all over in the oil then add the wine and allow to reduce to also nothing. In a separate pan bring the stock to a simmer and adding a ladle at a time to the rice then reduce and stir into the risotto until it is cooked al dente just around 25 mins or so. Add the peas and keep stirring, add the lardons and the crème fraiche and stir in the butter til the risotto is smooth and silky, season to taste Heat a fry pan add a little oil and quickly fry the scallops til golden each season and add a little squeeze of lemon and seasoning . Serve the risotto in bowls with the scallops divided between them a little lemon zest and finely chopped mint sprinkled on top.
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