Risotto with Green Peas & Bacon Recipe

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Rice = 30 minutes or less
Spicy Wild Rice
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Rice on the Side (brown basmati)
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Green Chile Rice (white long grain)	E
Risotto with Green Peas & Bacon (jasmine rice)
Easy Risotto (white short grain)	V,E
Basmati Risotto (white basmati)	V,E
Traditional Risotto (white short grain)	V
Seafood Paella (white short grain)
Traditional Spanish Paella (white short grain)

Risotto with Green Peas & Bacon

Contributed by: Melinda

This isn't an unusual combination of ingredients, although I used a very unusual rice. Risotto (italian word for rice) purists would claim you must use one of the short grain italian rices, but I've found the aromatic rices work very well in this cooking method. They tend to be slightly healthier and very flavorful. Some might say the end result is slightly less glossy, but the texture is retained beautifully and the taste is incredible.

This takes as long as it takes, so you just have to let it work. Don't let the liquid boil, but don't keep the flame too low for it to be absorbed. On my gas stove this is medium heat, but you should adjust as needed. I find this takes from 20 minutes to 30 minutes depending on the rice. There should be a soft, but not mushy exterior and a not quite tender interior of the rice grains. Don't overcook - then it's just awful!

1 1/2 cups jasmine rice (or white basmati)
1/2 medium onion, very finely minced
3-4 Tbl olive oil
1 garlic clove, minced
1/3 cup dry white wine
Large pinch saffron threads, crushed
4 cups (+/-) broth
1/4 cup fresh minced parsley leaves
3 oz. bacon chopped into 1/4 inch dice
1 1/2 - 2 cups frozen green peas, thawed
1/4 cup romano cheese plus additional for serving
2 tbl butter
Kosher salt & fresh ground black pepper

Heat chicken broth in a saucepan and add saffron - keep warm
Heat olive oil with bacon in a large skillet over medium heat
When bacon is browned add minced onion and 1/2 tsp kosher salt - cook gently, adjusting heat as needed, until onion is soft
Add garlic and rice and stir to coat rice well with oil
Cook rice until it becomes opaque
Add white wine and stir - allow to cook until wine is absorbed
Begin adding broth starting with about 1 cup
Cook gently until broth is absorbed and then add more broth in approximately 1/2 cup increments, allowing to cook until absorbed
After you've added half the broth, add the peas with half the parsley and continue
Taste rice after you've added about 2/3 - 3/4 of the broth
Adjust seasoning and add additional broth until cooked to the desired texture - if you run out of broth and need more, you can either add hot water or instead start with 5 or 6 cups broth
When rice is done, turn off heat and stir in romano and butter - let stand a few minutes, then garnish with remaining parsley

Great with a salad and additional cheese on the side.

Questions about this recipe?