Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup frozen peas
- 4 slices of bacon, chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-step instructions:
1. In a large saucepan, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
2. Add the onion and garlic to the pan and cook until the onion is translucent.
3. Add the Arborio rice to the pan and stir until the rice is coated with the bacon fat.
4. Add 1 cup of broth to the pan and stir until the broth is absorbed by the rice.
5. Continue adding broth, 1 cup at a time, stirring constantly until the rice is cooked and the broth is absorbed. This should take about 20-25 minutes.
6. Add the frozen peas to the pan and stir until they are heated through.
7. Add the Parmesan cheese and butter to the pan and stir until the cheese is melted and the butter is incorporated.
8. Season with salt and pepper to taste.
9. Serve the risotto in bowls and top with the crispy bacon.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 16g
- Carbohydrates: 48g
- Protein: 16g
Substitutions for ingredients:
- You can use pancetta instead of bacon.
- You can use fresh peas instead of frozen peas.
Variations:
- You can add mushrooms to the risotto.
- You can add white wine to the risotto.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the pan.
- Use hot broth to add to the risotto to prevent the temperature from dropping too much.
- Use a wooden spoon to stir the risotto to prevent it from breaking apart.
Storage instructions:
- Store the leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto in the microwave or on the stovetop with a little bit of broth or water to loosen it up.
Presentation ideas:
- Serve the risotto in bowls with a sprinkle of Parmesan cheese on top.
Garnishes:
- Crispy bacon
Pairings:
- A glass of white wine
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the bacon is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Risotto is a traditional Italian dish that originated in Northern Italy.
Flavor profiles:
- Creamy, savory, salty
Serving suggestions:
- Serve the risotto as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Smoky, Creamy, Comforting