In celebration of Bastille Day, we bring you this delicious recipe that pairs perfectly with Tussock Jumper’s Chardonnay from @vindefrancewines. Vin De France wines allow producers to blend the finest grapes from different parts of France with a focus on grape variety and flavour. We love how this Chardonnay’s buttery finish complements this decadent risotto so nicely. Learn how to make a delicious creamy ham hock broth and then use it to cook a mouth watering risotto this Winter! Head to @liquorlandau to get your own bottle of Tussock Jumper Chardonnay.
Pea & Ham Hock Risotto
Prep time: 7 minutes
Cook time: 30 minutes
Serves: 4 People
- Prep time: 7 minutes
- Cook time: 30 minutes
- Total time: 4 hours 37 minutes
- Serves: 4 People
- 1 kg Smoked ham hock
- 450 g Frozen baby peas
- 3 tbsp Butter
- 1 Lemon
- 50 g Parmesan cheese , + extra for grating
- 1 Brown onion
- 500 g Arborio or Carnaroli rice
- 200 ml Tussock Jumper chardonnay
- Dill, (or any other type of herb)
Start by placing the hock in a pot, then cover it with water.
Next whack the lid on and bring the pot to high heat.
Once boiling, lower the heat and allow to simmer for approx. 3 – 4 hours. Alternatively, you can pop the pot into the oven at 150°C for the entire time!
Once the hock is braised, remove it from the pot and transfer it onto a plate. Set the pork hock stock aside.
Now place 450g of frozen baby peas into a blender then cover with boiling water. Allow the peas to blanch for a few minutes, then strain using a sieve.
Next add 1 tablespoon of butter, the zest of 1 lemon, and 50g of parmesan cheese to the blender and blitz.
Next bring a heavy based pan to low heat, then add 2 tablespoons of butter.
Once the butter is melted, add 1 chopped brown onion and 1 tablespoon of thyme leaves to the pan.
After approx. 5 minutes go in with 500g of rice, turn the heat to high and give the rice a good stir.
Next pop in approx. 200 mL of Tussock Jumper chardonnay followed by approx. IL worth of the pork hock stock (note: if you’re short of stock, just have a kettle with boiling water nearby).
Let the rice come up to a simmer, then lower the heat to the lowest possible heat and cook until the rice is just slightly at the al dente point. If prior to 15 mins/al dente or the rice becomes uncovered add 50-100mL of water.
Once at the slightly al dente point (this should be around 15-20 mins), turn the heat off, then add the pea purée.
Gently fold the pea purée into the rice, then remove the risotto from the stove.
To serve, pop a pile of the risotto into the middle of flat serving plates, followed by a dusting of parmesan cheese.
Next crack off some of the soft pieces of the hock, split it and dot it around the risotto.
Finish the dish off with a little squeeze of lemon juice and a few sprigs of dill.