RISOTTO WITH PEAS & BACON
SERVES 4
• 1.5 ℓ (6 cups) chicken stock
• 50 g butter
• 1 large onion, chopped finely
• 2 garlic cloves, chopped finely
• 8 thin bacon rashers, chopped coarsely • 400 g arborio rice
• 180 ml (¾ cup) dry white wine • 185 g frozen peas
• 2 thin bacon rashers, extra
• 40 g Parmesan, grated finely
• 2 sprigs of mint, leaves picked and chopped coarsely • salt and freshly ground black pepper • extra finely grated Parmesan and mint leaves, to serve
1. Bring stock to a gentle simmer in a medium saucepan.
2. Meanwhile, melt 30 g of the butter in a large heavy-based saucepan. Add onion, garlic and bacon, and cook, stirring, until onion softens. Add rice, stir to coat well with onion mixture, then cook, stirring, for 1 minute. Add wine and simmer, uncovered, until liquid has evaporated.
3. Stir in ½ cup of the hot stock and cook, stirring, over medium heat, until liquid is absorbed. Continue adding stock, ½ cup at a time, stirring between each addition, until all but ½ cup of the stock has been absorbed. (This step should take about 20 minutes.)
4. Stir in peas and remaining stock, stirring until peas are hot.
5. Cook extra bacon in a small frying pan over medium heat until browned and crisp. Remove and break into pieces.
6. Stir Parmesan, chopped mint and remaining butter into risotto. Season to taste. Top with crisp bacon pieces, and extra Parmesan and mint leaves to serve.