Sometimes the slow way, is the best way. This pea and bacon risotto cooks low and slow over the stove, and the wait is worth it. The slow addition of broth allows the rice to plump and absorb maximum flavor.

Use any veggies or meat you like, just make sure they are both cooked before you start making the risotto. If you decide to sub out the bacon, simply swap the bacon fat for butter and you’re good to go. You can also keep it simple and leave out the additions altogether for the world’s richest rice dish.

Pea and Bacon Risotto

Ingredients

3 pieces bacon

1 cup frozen peas, thawed

1 shallot

4 cups broth

1 Tablespoon olive oil

1 cup rice (preferably arborio)

1 ½ Tablespoon reserved bacon fat

¼ cup grated parmesan 

Instructions

1. Cook bacon in a large skillet. Remove and let drain on a paper towel. Reserve 1 ½ Tablespoon of the bacon fat. Wipe out skillet.
2. Once bacon is cool, chop into small pieces.
3. While the bacon is cooking, puree ½ cup of the frozen peas in a blender or mini food processor. 
4. Warm chicken broth in a small pot until simmering. Keep warm. 
5. Dice onion and add to skillet. Add 1 Tablespoon of your reserved bacon fat and 1 Tablespoon of olive oil to your skillet and cook on medium high until onions are soft. 
6. Add rice to your skillet, stir, and toast for 1 minute. 
7. Add 2 ladles of hot broth to rice and simmer until most of your broth is absorbed. 
8. Once broth is mostly absorbed, gently stir and add 2 more ladles of broth. Continue doing this until your broth is mostly gone, but rice should still be creamy and slightly wet. This should not take longer than 20 minutes or your rice will overcook. Remove risotto from heat. 
9. Add your bacon, pea puree, and ½ cup of whole peas leftover. Stir to combine.  
10. Add your ½ Tablespoon bacon fat and cheese. Stir and serve warm. 

Notes

• You can add whatever veggies or meat you have in your fridge. 
• Take it slow.  The slow process of gradually adding broth will allow your rice to absorb more flavor and develop a creamy, starchy texture. 
• Don’t rinse your rice! You want the starch that is on the outside of the grain. This will make your risotto nice and creamy. 
• Make a double batch and save 1-2 cups to make arancini the next day. 
• Rice should be “al dente” which means “with bite” in Italian. You want your rice to have a little bite to it and not be completely mushy. If it does taste mushy, try cooking it for less time next time you try it. 
• Thaw the frozen peas by putting them in a small bowl of warm water. If you need a Tablespoon or two of water to make the pea puree smooth, add it slowly.