286. BACON RISOTTO with PEAS

makes 4 servings


3/4 cup diced bacon
1 cup frozen peas, thawed
1 cup raw short-grain Italian rice
3 cups hot beef stock or bouillon
3 tablespoons butter or margarine
1 1/2 tablespoons grated Parmesan cheese

Cook the bacon in a large skillet for 4 minutes. Add the peas and cook until the bacon is lightly browned. Add the rice and stir until it is coated with the bacon drippings. Pour in 1 cup of the hot stock and cook over moderate heat until all the liquid is absorbed, adding more stock by cupfuls until the rice is tender. Using a fork, toss the rice with the butter and cheese and serve.


courtesy of: The Complete Pork Cookbook, by Louise Sherman Schoon and Corrinne Hardesty. New York: Stein and Day, 1977. p. 45