Pea Risotto, fresh ricotta and crispy ham - and how to make pea stock with 2 ingredients

An elegant pea risotto is a test of a chef's ability to balance delicate, sweet flavours with rich textural contrasts. In this editorial masterclass based on a guide by The London Chef, the focus is on lifting a classic Italian rice dish to a Michelin-standard presentation. The standout lesson is the creation of a vibrant green pea stock using just two simple ingredients, establishing a pure, concentrated flavour base that infuses the rice with a clean sweetness from the very first ladle.

The Two-Ingredient Stock Technique

A common mistake when preparing vegetable risottos is using a heavy vegetable or chicken stock that overpowers the primary ingredient. This recipe champions a minimalist approach, utilising a simple two-ingredient pea stock. By extracting the essence of the peas directly into the cooking water, you create an incredibly clean, green base. This technique not only preserves the brilliant natural colour of the pea but also ensures that every grain of starch absorbs pure, unadulterated sweet pea flavour during the transition from raw grain to finished dish.

Balancing Richness and Texture

A successful risotto requires a play of textures to keep the palate engaged. This plate achieves balance by layering three distinct components: the starchy, perfectly timed bite of the rice, the creamy luxury of fresh ricotta, and the salty shatter of crispy ham. The fresh ricotta is introduced as a finishing element, offering a cool, lactic contrast to the warm, sweet rice. Meanwhile, the crispy ham provides a necessary savoury counterpoint, cutting through the rich dairy and soft rice to deliver a complete sensory experience.

Executing the Perfect Emulsification

To achieve the coveted all'onda (wavy) consistency, chefs must monitor the starches closely. The stock must be added gradually, allowing the rice to release its starches slowly while cooking. Unlike traditional preparations that rely solely on heavy butter and parmesan, incorporating fresh ricotta near the end of cooking helps emulsify the remaining liquid, creating a velvety sauce that coats each grain beautifully. The dish must be plated immediately to maintain this perfect fluid state before the starch sets.