Yields: 4 Servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 6 slices streaky bacon, chopped
- 1 cup Arborio rice
- 4 cups hot vegetable or chicken stock
- 1 cup frozen peas
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Equipment
- Large saucepan or Dutch oven
- Ladle
- Wooden spoon
Instructions:
- Prep the aromatics: Finely chop the onion and cut the bacon into small pieces (lardons).
- Sauté the base: Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the bacon and cook until crispy, about another 5 minutes.
- Toast the rice: Add the Arborio rice to the pan and stir to coat the grains in the oil and fat. Toast for about a minute until the edges become slightly translucent.
- Add the stock gradually: Add a ladleful of hot stock to the rice and stir constantly until the liquid is mostly absorbed. Repeat this process, adding stock one ladleful at a time and stirring until absorbed, for about 15-20 minutes. The rice should be tender but still have a slight bite (al dente).
- Finish and season: Stir in the frozen peas and cook for 2-3 minutes until heated through. Remove the pan from the heat and stir in the Parmesan cheese. Season generously with salt and black pepper.
- Serve: Serve immediately with additional grated Parmesan cheese for garnish, if desired.
Tips
- Use good quality stock: The stock makes a big difference in flavor. Homemade is best, but if using store-bought, choose a low-sodium version.
- Don’t overcook the rice: You want the rice to be tender with a slight bite, not mushy.
- Customize it: Risotto is a great base for customizing. Try adding other vegetables like mushrooms, spinach, and asparagus. Or try using different cheese varieties!
