A very fresh tasting risotto, finished with mascarpone and Parmesan.
Pod the broad beans from their shells. Peel and finely dice the shallot and the garlic. Carefully chop the chives. Grate half of the Parmesan and shave the other half using a peeler.
In a dry frying pan, add the bacon. Fry the bacon on a medium heat until the pieces are crispy.
Heat a large saucepan over a medium heat and add the sunflower oil. Cook the shallots for 3-4 minutes until they begin to look transparent. At this stage add the garlic and sweat for a further 2 minutes. After 2 minutes add the rice and mix well. Add the white wine and reduce until the wine has nearly evaporated. Add a ladle of stock at a time until it has all been absorbed. Keep adding the stock ladle by ladle until it has all been added. This will take about 15 minutes. The rice at this stage should be cooked but still have some bite - 'al dente'.
Stir in the broad beans, chives, grated Parmesan, bacon cubes, mascapone and the salt and pepper. Mix in the butter. The butter will give the risotto and nice gloss.
Serve the risotto in a bowl. Top with the shaved Parmesan and drizzle with some olive oil.
«Risotto when it is ready to be served should still be wet. When you knock the side of the bowl the rice should level out and be flat. »