Sunday, July 11, 2010


serves 3-4

1 cup Arborio Rice
4 cups chicken stock
1/2 onion, chopped (red or yellow)
4 slices bacon, cut into 1-inch pieces
1/2 cup white wine
1/2 cup frozen peas
1/2 cup parmesan + more for garnish

Get out two saucepans - one to heat your chicken stock and one for everything else. Add stock to one saucepan and heat on medium-high. Heat the "everything else" saucepan on medium and add bacon and saute. Cook bacon to desired consistency and just when it is about ready add your onion. Saute onion until translucent. About 4 minutes.

Add white wine and scrape all the brown, delicious bits off the bottom of the pan. Then add rice and mix with bacon, onion and wine mixture.

Cook for 2-3 minutes. Add one ladle of stock to the rice mixture. Once that liquid has cooked down, add another ladle, and do this until you have used all of your stock and your rice is cooked through. Turn off the heat and add frozen peas and parmesan (stir together) - the heat from the risotto will cook the peas so they are perfectly green. Sprinkle with more parmesan and enjoy!!

bacon recipe courtesy of: Lindsay, The Cottage Home, January 5, 2010

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