This dish is a beautiful transition from winter into spring. I’m not going to lie, this recipe requires work, but it’s not complicated. And how can you argue with the beautiful harmony of fresh spring peas and rich, smoky bacon. Sprinkle in some parmesan and shallots and your world will be rocked.
5 slices of bacon
2.5 cups frozen peas
2 large minced shallots (about 1 cup)
2 cups Arborio rice
2/3 cup dry white wine
4 cups chicken stock
3 cups water
1 cup parmesano reggiano
1 tbs fresh squeezed lemon juice taste
- Broil the bacon until firm and done, but not overly crisp. Reserve 2 tbs bacon drippings.
- Put stock and water in a medium pan on a back burner and heat over medium heat until simmering. Turn heat to low.
- Heat drippings in a large saucepan or dutch oven over medium high heat. Add shallots and cook until softened.
- Add the rice, stir to coat the grains, and heat until fragrant and the edges are translucent, stirring frequently.
- Add the wine, stirring until evaporated.
- Add a half cup of the warmed stock at a time, stirring frequently until absorbed. Repeat until the risotto is al dente with a creamy sauce. About 30 minutes. Risotto should spread on the plate when served, not pile into a mound. If it’s too tight, add a little more stock.
- Stir in the bacon, parmesan and lemon juice.
- Season to taste with salt and pepper.
- Pour yourself a glass of wine and enjoy!