Pea and Bacon Risotto

By khojnicki

Ingredients

• 6 oz. lean bacon, diced
• 2 c frozen baby peas, thawed
• 2 tbsp olive oil
• 1 small onion, minced
• 2 c arborio rice
• 1/2 c dry white wine
• 7 c simmering chicken stock
• 1 tbsp unsalted butter
• 1/2 c freshly grated parmesan reggiano cheese
• 1 tbsp fresh lemon juice
• Salt and freshly ground pepper
• 2 c small pea shoots

Details

Servings 6
Cooking time 50mins

Preparation

Step 1

In a skillet, cook the bacon over moderate heat until crisp, 6 mins. Drain the bacon on paper towels, reserve 1 tbsp of bacon fat.

In a food processor, puree half of the peas with 1 c of water.

In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 mins. Add the rice and cook, stirring until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 mins.

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 mins. 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. Garnish with the pea shoots and serve.