Creamy bacon and peas risotto

Updated at: Fri, 12 Jul 2024 10:29:15 GMT

Step 1

1. Heat the stock in a saucepan. Peel and finely chop the onion and crushed garlic

Step 2

2.In a separate pan, heat the olive oil, add the bacon lardons and fry it until it's crispy then add the onion and the garlic, fry them together until it's golden. Add the rice and turn up the heat so it almost fries.

Step 3

3. After a minute the rice will look slightly translucent. Add the wine and keep stirring.

Step 4

Now add a ladle of hot stock and a pinch of sea salt. Turn down the heat to a fairly high simmer. Keep adding ladlefuls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next.

Step 5

4. Chuck the peas into the stock when there are a couple of ladlefuls left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and black pepper. Add the 25g of unsalted butter.

Step 6

5. Remove from the heat and stir in half the pecorino romano cheese. Sprinkle the remaining pecorino romano cheese over the top, garnish with parsley and eat as soon as possible while it retains it's lovely moist texture.

1 liked

0 disliked