Ingredients
Equipment
Method
- In a small saucepan, bring the chicken or vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.
- Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving 1-2 tablespoons of rendered fat in the pot.
- Add the finely chopped shallot to the pot and sauté in the bacon fat for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pot. Stir constantly for 1-2 minutes to toast the grains, ensuring they are fully coated in the fat. The edges of the rice should look translucent.
- Pour in the white wine to deglaze the pot. Stir continuously, scraping up any browned bits from the bottom, until the wine is almost completely absorbed.
- Add one ladle of the warm broth to the rice. Stir gently but frequently until the liquid is absorbed. Continue adding the broth one ladle at a time, waiting for each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente (cooked through with a slight bite), stir in the thawed peas and the cooked bacon. Cook for one more minute.
- Remove the pot from the heat. Vigorously stir in the cold butter and the grated Parmesan cheese until the risotto is creamy and glossy. This is the 'mantecatura' step.
- Taste and season with salt and freshly ground black pepper. Be mindful that the bacon and Parmesan are already salty. Let the risotto rest for 1-2 minutes.
- Serve immediately in warm bowls, garnished with extra Parmesan cheese and fresh parsley or chives, if desired.
Notes
Key Tips & Variations:
- Do Not Rinse Rice: Rinsing Arborio rice removes the surface starch that is essential for creating a creamy texture.
- Use Warm Broth: Adding cold liquid can shock the rice and hinder the cooking process. Always use warm or simmering broth.
- Bacon Alternatives: Diced pancetta can be used instead of bacon. For a vegetarian option, omit bacon and sauté 8oz of sliced mushrooms in butter for umami depth.
- Wine Substitute: If you don't have white wine, use an extra half-cup of broth mixed with 1 teaspoon of white wine vinegar or lemon juice.
- Cheese Swaps: Pecorino Romano offers a sharper flavor, while a mix of Parmesan and Asiago is also delicious.
- Gourmet Twists: For a burst of freshness, add the zest of one lemon or a handful of chopped fresh mint along with the Parmesan. A drizzle of high-quality truffle oil just before serving adds a touch of luxury.
- Do Not Rinse Rice: Rinsing Arborio rice removes the surface starch that is essential for creating a creamy texture.
- Use Warm Broth: Adding cold liquid can shock the rice and hinder the cooking process. Always use warm or simmering broth.
- Bacon Alternatives: Diced pancetta can be used instead of bacon. For a vegetarian option, omit bacon and sauté 8oz of sliced mushrooms in butter for umami depth.
- Wine Substitute: If you don't have white wine, use an extra half-cup of broth mixed with 1 teaspoon of white wine vinegar or lemon juice.
- Cheese Swaps: Pecorino Romano offers a sharper flavor, while a mix of Parmesan and Asiago is also delicious.
- Gourmet Twists: For a burst of freshness, add the zest of one lemon or a handful of chopped fresh mint along with the Parmesan. A drizzle of high-quality truffle oil just before serving adds a touch of luxury.