Bacon & Pea Risotto
A calming recipe that tastes oh so good
Ingredients
- 200 grams Bacon Lardons
- Half an Onion
- 1 Clove Garlic
- 150 grams Risotto Rice Arborio, Caraoli, Vialone Nano
- 750 ml Stock Chicken or Vegetable
- 60 ml White Wine
- 120 grams Frozen Petit Pois
- Handful of Chopped Fresh Parsley
Instructions
- Get Set Up• Take your stock and put into a saucepan place on the hob to heat up.• Chop the Onion into fine dice, you could also grate this if you wish.• Grate the Garlic.• Weigh & measure out the other ingredients.
- Ready, Steady, Cook• Take a saucepan and cook the Bacon Lardons in to render out the fat and get golden and crisp.• Remove the cooked Bacon to a plate and add the chopped Onion to the hot fat cook for 2-3 mins.• Once the Onion has softened add the grated garlic and cook for 2 mins.• Add the Rice and stir to slick in the fat and toast for 2 minutes – you do not want the rice to turn brown.• Pour in the white wine and stir to get the rice to absorb it.
- Stock & Stir, Stock & Stir• Add 1 ladle of hot stock to the rice stirring constantly as the rice absorbs the stock. Once it seems fairly dry and you can see the bottom of the pan as you stir add another ladle of stock.• Repeat this until the rice is cooked and creamy, it will take between 20 and 30 minutes – if you need you can add hot water if you run out of stock.• Once you are almost at perfect rice add in the Frozen Petit Pois and the cooked Bacon.• Stir together and add the last ladle or so of stock and continue to stir to heat the peas and bacon.• Lastly Serve in bowls with a sprinkle of fresh chopped Parsley.