Ingredients
6 oz. lean bacon
2 c. frozen baby peas
2 tbsp. olive oil
1 small onion
2 c. arborio rice
1/2 c. dry white wine
7 c. simmering chicken stock
1 tbsp. unsalted butter
1/2 c. Freshly grated Parmigiano-Reggiano cheese
1 tbsp. fresh lemon juice
salt
Freshly ground pepper
2 c. small pea shoots
Preparation
Step 1In a skillet, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat.Step 2In a food processor, puree half of the peas with 1 cup of water.Step 3In a large saucepan, 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.Step 4Add 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, reserved bacon fat, cheese, and lemon juice. Season with salt and pepper. Garnish with the pea shoots and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
