rich risotto

everyone’s scared of risotto. but it ain’t no thang.

all it is… is a lot of stirring. like, 25 minutes worth of stirring. they key is to be prepared; make sure you have a couple cups of stock in a saucepan over low heat to keep it hot so you can add it when you need.

so, put on some music, pour yourself a glass of white wine (that also just so happens to go into the recipe) and get excited for an easy meal.

you can pair it with scallops, grilled chicken or a light white fish.

Bacon and Pea Risotto

for the original post, visit food & wine. i halved the recipe and it fed me for 3 days. i also cooked the rice in the bacon fat instead of adding it in later. because, why not?


green pea & bacon risotto

serves 4


  • 4 slices of  lean bacon, diced
  • 1 cups frozen baby peas, thawed
  • 1 tablespoons olive oil
  • 1/2 small onion, minced
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 3.5 cups simmering chicken stock
  • 1 tablespoon unsalted butter
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • 2 cups small pea shoots (optional)


in a large skillet, cook the bacon over moderate heat until crisp, 6 minutes. drain the bacon on paper towels; leave 1 tbsp. of bacon fat in the skillet.

in a food processor (or with a fork), puree or mash the peas with 1/2 tbsp. of melted butter until mixed and smooth.

in the skillet, heat the oil to the bacon fat. add the onion and cook over moderate heat until softened, 5 minutes.

add the rice and cook, stirring, until the rice is evenly coated with the oil.

add the wine and simmer until almost evaporated, 3 minutes.

add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. add more stock to cover the rice.

continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente and suspended in a creamy sauce, 25 minutes.

add the pea puree, the remaining peas and the bacon and cook, stirring, until hot.

remove the risotto from the heat and stir in the butter, cheese and lemon juice. season with salt and pepper. garnish with the pea shoots and serve.


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