| BACON AND PEA RISOTTO |
BACON AND PEA RISOTTO RECIPE |
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Preparation Time:
20 minutes
Cooking Time:
50 minutes
Servings:
Four main meal portions.
Freeze: No Special Equipment: Large frying pan INGREDIENTS FOR BACON AND PEA RISOTTO
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| Risotto rice - 300g / 10½oz / full 1¼ cups |
| Peas - 55g / 2oz |
| Bacon (see advice for the cook below) - 6 rashers |
| Onion - 1 medium |
| Garlic cloves - 2 |
| Sweet red pepper (bell pepper) - 1 |
| Vegetable or chicken stock - 1 litre / 1.75 pints |
| White wine - six tablespoons |
| Olive oil - four tablespoons |
| Butter - 55g / 2oz |
| Parmesan Cheese - 55g / 2oz |
| Parsley (for decoration only) |
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Salt and pepper to taste |
ADVICE FOR THE COOK
We used six rashers of standard back bacon but streaky bacon
will do just as well. If using streaky bacon then increase the
number of rashers to eight.
The stock should be hot, or at least warm when added to the rice. This will help the rice absorb the liquid easily.
We have tried to keep this recipe simple and it works very well. However, if you want a more authentic risotto then include a couple of sticks of celery. Chop them up finely and add them to the frying pan with the chopped onion.
PREPARATION
See step 1 below.
Peel and finely chop the onion and garlic cloves.
Cut the red pepper into quarters, remove the stalk, pith and seeds.
Slice the red pepper into strips then cut into small cubes.
Chop up the cooked bacon into small cubes, we use scissors for this.
Remove the peas from the freezer if frozen.
Grate the parmesan Cheese.
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COOKING THE BACON AND PEA RISOTTO
STEP 1 - Fry the Bacon
| Before you start the other preparation, place a
tablespoon of oil in the frying pan and add the bacon on a
medium heat. Fry the bacon for three or minutes until it begins to crisp slightly. Remove from the pan and leave to cool. |
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STEP 2 - Slowly Fry the Onions and Peppers
| Turn the heat to low then add two tablespoons of olive
oil, the peppers and onions to the pan. Fry on a low heat
for about twenty minutes until the onions are fully softened
but not browned. Turn the onions and peppers frequently. Add the chopped garlic and stir in well. Remove from the pan and put aside. |
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STEP 3 - Add the Rice and Wine
| Add the remaining 1 tablespoon of olive oil to the pan
and then the risotto rice. Stir it round for a couple of
minutes to coat it with the oil in the pan. Add the wine and stir the mixture for one minute. |
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STEP 4 - Add the Stock
| Add about a
third of the stock and gently stir the rice and liquid until
most of the liquid is absorbed. Repeat twice more, adding another third of the stock
each time.
The whole process will take about 30 minutes. The rice is cooked when it "stacks up" with just a little movement (see picture on the right). |
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STEP 5 - Add Remaining Ingredients
| Add the fried onions, red peppers, fried bacon, the
butter and parmesan. Stir the mixture well for three minutes then taste and
add salt and pepper as required. Little salt should be
needed because the bacon and stock should provide sufficient
to taste. Remove the pan from the heat, cover and leave two minutes before serving. |
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