Pea and Bacon Risotto

Risotto is a recipe that I can guarantee is going to make you feel like a fancy chef.
This is the kind of recipe you make when you want to show off.
It's delicious, simple and really seems to be "in" right now.
There are infinite flavor combinations.

But there's this one thing that seems to be keeping people from entering the risotto arena.
The stirring.

I'm not going to lie to you, risotto is a dish that requires frequent stirring and attention, but it is totally worth it.
I realized it was so special, when I got a text from my sister in the middle of class, requesting it. I'm a good cook, but my family members are creatures of habit so a new dish needs to be pretty amazing to make it into the regular roster.

Pea and Bacon Risotto
(The recipe is doubled in the pictures, because I love leftovers, but if you're feeding 2-3 people the amounts shown here will be fine)
2-3 slices of bacon, chopped
3-4 cups of chicken broth, always use low sodium in risotto*
1 cup arborio rice
1/2 cup of frozen peas
1/3 cup of shredded parmesan cheese
1 clove of garlic, minced (optional)

Pour the chicken broth into a pot and heat to a simmer, it is important to keep the chicken broth hot while you are cooking the risotto. Cook the bacon in a saute pan, until it is crispy, and then remove. Pour the rice into the saute pan with the bacon fat, stir until the rice is coated in the bacon fat.


Pour about 1/2 cup (or a few ladlefuls) of the hot broth into the rice. Stir until it is absorbed.
Repeat. Repeat again. This is the time consuming part of risotto, but as it's cooking you should notice that the rice is giving off starch and is starting to get creamier. When you're running low on broth taste the rice, if it's soft, but still has a bite to it, it's done. If it's still too hard keep slowly adding broth.

Once the rice is at the right firmness add the peas and bacon, then add the parmesan cheese. Let the risotto sit for a few minutes, then serve. I served it with some pan-fried salmon.

**About low sodium broth: Because the broth is being cooked down and you're adding such a salty cheese, you need to be careful about the salt level. It's best to be safe and use low sodium broth, I never end up adding additional salt to risotto.