Bacon and pea risotto

Method

1. Sauté one finely chopped medium onion, the peas and the bacon in 40 g of butter until softened.
2. Add 340 g of risotto rice and coat until translucent.
3. Add one glass of dry white wine and allow to reduce.
4. Add 1 litre hot chicken or vegetable stock and simmer, stirring occasionally.
5. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre.
6. Stir through grated Parmigiano Reggiano and serve.

Chef's tip

For less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed. Keep cooking until the rice has reached the desired consistency.

Serving suggestion

Serve with vegetable or meat-based dishes.

Wine selection

Traminer Friuli Aquileia DOC Superiore, Soave DOC, Bardolino DOC or Barolo.

Family tip

If you want to turn this recipe vegetarian, just omit the diced bacon!

Dish history

This is a very easy, yet incredibly tasty, risotto recipe. Its ingredients are simple and wholesome, and combined they create a delightful dish: rice, peas, parmesan cheese, bacon.. Yum! Ideal for almost any occasion, from a family reunion, to a romantic dinner, to a friends' get-together.. quick to prepare, gluten-free and flavourful: what else do you need? Have fun cooking it and enjoy it with a nice glass of red wine!