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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

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

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.

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.

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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