593. HOPPIN'-JOHN RISOTTO with BACON and BLACK-EYED PEAS

1/2 pound dried black-eyed peas
1 pound applewood-smoked slab bacon
6 sprigs fresh thyme, plus
1 tablespoon finely chopped fresh thyme for garnish
Salt and freshly ground black pepper
6 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons olive oil
1 medium Spanish onion, finely chopped
1 clove garlic, finely chopped
1 1/2 cups Arborio rice
1 cup dry white wine

Pick over the peas to remove dirt and stones. Soak them in water to cover at least 4 hours or overnight. Drain the peas and transfer to a medium saucepan. Cut the slab of bacon in half crosswise and add one of the halves to the saucepan along with the thyme sprigs. Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 45 to 55 minutes. Season with salt and pepper. Drain the peas, transfer to a bowl, and remove the bacon and thyme sprigs. Cut the remaining half of bacon into small dice. Place the bacon in a medium sauté pan over medium heat and cook until golden brown and crisp. Remove the bacon with a slotted spoon and transfer to a plate lined with paper towels. Bring the stock to a simmer over low heat in a large saucepan. Heat the oil in a large saucepan over high heat. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Stir in the rice and cook for 2 minutes, until lightly toasted and opaque.

(1) Add the wine and cook until completely reduced. Add 2 cups of the hot stock and stir until evaporated. Repeat with the remaining stock, adding 1 cup at a time until the rice is al dente, 20 to 25 minutes. (2) Stir in the black-eyed peas and chopped thyme and season with salt and pepper. Transfer the risotto to a large shallow bowl and (3) top with the crispy bacon.


courtesy of: Bobby Flay / New York, December 25, 2006-January 1, 2007, p. 81