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| Chef | |
| Submitted | March 10th 2010 |
| Cuisine | Italian |
| Category | Side |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
5 cups chicken broth
2 medium carrots, chopped fine
2 celery stalks, chopped fine
1 medium onion, chopped fine
6 slices bacon, cooked then chopped
4 garlic cloves, finely chopped
1 cup Arborio rice
1 cup frozen peas
1/2 cup grated Parmigiano or Grana
1 tbs butter
Lemon zest from one lemon
juice from half of one lemon
Risotto with Peas and Bacon. How could you go wrong!?
Directions
Bring broth and water to a simmer in a small saucepan.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Fry onion, then carrot and celery. Set aside.
Add more some olive oil if needed, add rice, stirring to coat. Allow oil to be absorbed turning rice slightly translucent.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Add back the stuff that was set aside. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Fry onion, then carrot and celery. Set aside.
Add more some olive oil if needed, add rice, stirring to coat. Allow oil to be absorbed turning rice slightly translucent.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Add back the stuff that was set aside. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
Citation: http://www.epicurious.com/articlesguides/everydaycooking/weeklydinnerplanners/020209/recipes/food/views/Pea-and-Bacon-Risotto-351151