Make the most of garden ingredients with this delicious recipe from gastro-pub, The Pig near Bath.
- 100g Butter
- 1 Onion, chopped
- 2 sprigs Thyme
- 250g Arborio risotto rice
- A splash of white wine
- 2 litres chicken stock, kept simmering
- 50ml Double cream
- 100g, grated Old Winchester cheese or parmesan
- 10 slices of pig cheek or ham
- 2 leeks
- Bunch of Flat-leaf parsley
- Olive oil
1 Melt 25g of the butter in a thick-bottomed pan. Add the onion and thyme and cook until soft. Then add the rice and cook, stirring for 2-3 minutes. Add the white wine and simmer until reduced.
2 Slowly start to add the stock and keep cooking on a low/moderate heat until the rice is al dente. (You may not need all the stock).
3 Heat 2 Tablespoons of the olive oil in a medium saucepan over medium/low heat. Add the leeks and cook until soft but not browned, about 5 minutes.
4 Add the parsley stalks, a little chicken stock, salt and pepper. Turn the heat up to medium/high, bring them to a boil.
5 Pour the contents of this saucepan into to a blender and purée – add more chicken stock if the mixture appears too thick.
6 Mix the leek puree, cream and cheese through the risotto rice. Finish with butter, salt and pepper.
To serve, arrange the pig cheek on top, sprinkle over some parsley and drizzle with a good-quality olive oil.