pea and bacon risotto

Recipe printed from chiknpastry.com

Pea & Bacon Risotto
adapted from Food & Wine, May 2011; serves 6

Risotto, I have missed you. It's been a while, but for some reason I had the urge to stand at the counter and stir, stir, stir. This is probably one of the best risottos I've had: the salty bacon, the squishy peas, and the rich cheesy, buttery finish - it deserves the time it takes, and even more.

time commitment: 50 minutes

ingredients
6 oz lean bacon, diced
2 c frozen baby peas, thawed
2 T olive oil
1 small onion, minced
2 c carnaroli rice (arborio works fine, too)
1/2 c dry white wine
7 c simmering chicken broth
1 T unsalted butter
1/2 c freshly grated Parmigiano-Reggiano cheese
1 T fresh lemon juice
Salt and freshly ground pepper

instructions
In a large Dutch oven, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat. 

Meanwhile, in a food processor, puree half of the peas with 1/2 cup of water. Heat the chicken broth in a large saucepan and keep at a low simmer.

In the same Dutch oven, heat the oil. 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 chicken broth, 1/2 cup at a time, to the rice mixture and cook over moderate heat, stirring, until the broth has been absorbed. Add more stock to cover the rice. Continue cooking and stirring, adding more broth 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, reserved bacon fat, cheese and lemon juice. Season with salt and pepper. 

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