This risotto is the first meal I ever cooked for Marc.
He adored it, and even after 5 and a half years together this is still the one meal that he asks me to make most often.
I love it as well, it has great balance the saltiness from the bacon and the sweet fresh pop of the peas compliment the creamy risotto perfectly.
At first I thought he just loved this because it’s risotto so I made different varieties, pumpkin and chorizo, mushroom and bacon, tomato and basil and more, but he still always wanted this one.
I don’t make it often and it’s become a special occasion dinner for us. If we are at home for Valentine’s Day this is what I make, this year I made it early since Marc will be away tomorrow.
If you are looking for a meal to make the special someone in your life, I hope you will try this. Everyone gets so intimidated by risotto but it’s not difficult just a little time consuming.
The one thing to keep in mind is that all rice is different so you may need to add a little more liquid than what I needed, you want your risotto to be creamy and loose not gluggy, and remember it will thicken a little more as it cools.
I always make a big batch and freeze the leftovers so Marc can take them to work for lunch, it freezes really well and wll keep in the freezer for a month, although it never lasts that long here.
Bacon & Pea Risotto
- 1 tablespoon bacon fat
- 30g butter
- 1 medium brown onion, finely diced
- 3 garlic cloves, crushed
- 6 rashers streaky bacon, cut into batons
- ½ cup white wine
- 2 cups Arborio rice
- 1 cup frozen peas
- ½ cup grated parmesan
- 1 tablespoon pepper
- 1 tablespoon fresh chopped parsley
Heat the bacon fat and butter over medium heat. Add the onion garlic and bacon cook for 3 minutes. Add the rice and cook stirring constantly for 5 minutes until the rice just starts to colour.
Add the wine, stir well and simmer to allow to rice to absorb the wine. Add the stock one ladle at a time, cook until absorbed, stirring frequently.
Once you have added half of the stock add the peas and continue adding stock.
Once all of the stock has been added and is absorbed, keeping in mind that risotto should be creamy not stodgy, remove from the heat and stir in the cheese, parsley and pepper. Serve immediately and enjoy!