Pea and Ham Risotto with Goats Cheese.
I have waxed lyrical about the core ingredients in this pea and ham risotto previously and it is another iteration of flavours that will repeat here forever. Why? Well simply because they are magical, salty ham, slightly acidic goats cheese and sweet peas are a match made in heaven as far as I am concerned.
So whether it is my deep fried goats cheese with peas or my pickled peach salad with goats cheese you will find similar flavour profiles in many of my dishes. In essence we are talking about sweet, sour and salty.
Whilst they may be more closely associated with Asian foods go buy your meatballs from Ikea or a cheese burger from McDonalds and try you will undoubtedly get the same flavours.
Significantly societies completely unlinked to each other have favoured these flavour profiles independently. Surely that indicates that, in general, as a species we love these flavour profiles.
The love of a good risotto.
In the same way that these flavour profiles are not new to my site, this pea and ham risotto with goats cheese is not the first risotto ‘rodeo’ here either.
I have, almost certainly, written many times about how I consider the ‘ritual’ to be as much a part of the risotto making process. In fact I love the making as much as the eating, now I am not a hippy, yoga pant donning, new age chap, but I am very fond of tuning in and copping out!
My personal preference for music is loud and fast and my tipple dark and red, but the mood is always in complete contrast. Chilled and relaxed, because that is what cooking a risotto does.
You have one job, stir, risotto is the simplest dish in the world to cook because you have that one job. If you have ever messed up a risotto it is because you did not relax and do your one job!
As a result, the more you do your job the better your risotto will be… And that dear readers is the reason why every Instant Pot risotto is rubbish, discuss 😉