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Pea and Bacon Risotto

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Pea and Bacon Risotto

Pea and Bacon Risotto

amanda

Equipment

  • - Stainless Steel Chef's Knife (for chopping ingredients)

  • - Kitchen Aid Stand Mixer with Whisk and Paddle Batter Attachment (for mixing risotto smoothly)

  • - Heavy-Duty Stainless Steel Saucepan (12 inches, ideal for cooking risotto)

  • - Wok or Large Skillet (optional, can be used if preparing the bacon separately beforehand)

  • - Stirring Spoon and Ladle Set (for stirring and serving the risotto)

  • - Heatproof Bowls/Plates (for presentation)

  • - Cutting Board (to chop vegetables and garnishes, if any are required for this dish)

  • - Pastry Brush (optional, useful for glazing bacon with a bit of oil or butter before adding to the risotto)

  • - Oven-Safe Ramekin/Bowls (if serving individual portions in an oven-safe container and baking it after cooking the risotto base)

  • - Coffee Filter (optional, for straining if you prefer a clear broth or want to remove solids efficiently)

Ingredients

  • 1 3/4 cups reduced-sodium chicken broth

  • 1/2 cup water

  • 1 bacon slice, chopped

  • 1 large garlic clove, finely chopped

  • 1/3 cup Arborio rice

  • 1/3 cup frozen peas

  • 2 tablespoons grated Parmigiano-Reggiano

  • 1 tablespoon unsalted butter

  • 1/4 teaspoon grated lemon zest

  • 1/4 teaspoon fresh lemon juice

Instructions

1

Instruction 1

Bring broth and water to a simmer in a small saucepan.
2

Instruction 2

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
3

Instruction 3

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
4

Instruction 4

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
5

Instruction 5

Add peas and cook, stirring occasionally, 2 minutes.
6

Instruction 6

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
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