| Bacon and Pea Risotto |
 Click picture to enlarge A great tasting risotto mainly because of the addition of peas and chopped, cooked bacon. The peas also add a splash of colour, a great contrast to the yellow rice. |
KEY POINTS
| Preparation Time: | 15 minutes | Cooking Time: | 30 mins |
| How Difficult | Medium | Freeze? | No |
| Servings |
4 portions |
INGREDIENTS
| Main Ingredients |
Imperial |
Metric |
| Arborio / Carnaroli Risotto rice |
12 oz |
350g |
| Medium onion | 2 | |
| Peas (fresh or frozen) | 3˝ oz | 100g |
| Back bacon (smoked or unsmoked) | 8 rashers | |
| Grated Parmesan cheese | 1˝ oz | 40g |
| Butter | 1ľoz | 50g |
| Garlic cloves | 2 | |
| Saffron | ˝ teaspoon | |
| Vegetable stock (fresh or 1 stock cube) | 1˝ pints | 850ml |
| White wine | 1 glass | |
| Olive oil | 3 tablespoons | |
| Salt and pepper | To taste | To taste |
SPECIAL COOKING EQUIPMENT
1 large frying pan
PREPARATION
Peel and finely chop the onion
Peel and finely chop the garlic
Grate the Parmesan cheese
Finely chop the saffron strands
Method
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Add a tablespoon of olive oil and fry the bacon on a medium heat for eight to ten minutes until is has begun to brown.
Turn it a couple of times to make sure it is thoroughly cooked on both sides. Unless your pan is extremely large you will need to fry the bacon in two batches. Put it to one side when it's cooked |
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Turn the heat down low, add two tablespoons of olive oil and the chopped
onion. Fry the onion on a low heat for ten minutes stirring occasionally. While the onions are frying. cut up the cooked bacon into small pieces. |
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Turn up the heat to medium, add the rice to the pan and cook for 2 minutes stirring
frequently. Stir in the chopped saffron. Add the wine and cook for a further minute. Then, gradually (over ten minutes) add the vegetable stock stirring frequently. |
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When the liquid has been absorbed by the rice, but it is still moist,
add the bacon, peas, garlic, salt and pepper.
Click here
for a picture (from another recipe) of how the rice should "stack up" when it is cooked. Add the parmesan cheese and butter and stir them in. Remove the pan from the heat and cover. Leave it for three minutes. |
Give the risotto a final stir and serve immediately on warm plates.
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